Identification of protein fractions in ripened American style natural cheese manufactured utilizing recombinant bovine and camel chymosin by capillary electrophoresis.

Authors

A. C. Biswas, South Dakota State University
L. E. Metzger, South Dakota State University

Divisions

Research

Document Type

Abstract

Publication Date

2016

Journal

Journal of Dairy Science

Volume

99

Issue

E-Suppl. 1

Pages

241

Language

en

Keywords

proteolysis, recombinant chymosin, capillary electrophoresis

Recommended Citation

Biswas, A. C. and Metzger, L. E., "Identification of protein fractions in ripened American style natural cheese manufactured utilizing recombinant bovine and camel chymosin by capillary electrophoresis." (2016). Dairy Science Publication Database. 1505.
https://openprairie.sdstate.edu/dairy_pubdb/1505