Microstructure, proteolysis and meltability in low moisture part skim mozzarella cheese as affected by proteolytic starter cultures and coagulating enzymes.

Authors

S. Som, South Dakota State University

Divisions

Research

Document Type

M.S. Thesis

Publication Date

2006

Advisor

R.I. Dave

Pages

71

Language

en

Recommended Citation

Som, S., "Microstructure, proteolysis and meltability in low moisture part skim mozzarella cheese as affected by proteolytic starter cultures and coagulating enzymes." (2006). Dairy Science Publication Database. 400.
https://openprairie.sdstate.edu/dairy_pubdb/400