Effect of Chy-Max M on proteolysis during ripening of natural cheese, and functionality of process cheese.

Authors

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

Divisions

Research

Document Type

Abstract

Publication Date

2013

Journal

Journal of Dairy Science

Volume

E-Suppl. 1

Issue

96

Pages

298

Language

en

Recommended Citation

Biswas, A. C.; Marella, C.; and Metzger, L. E., "Effect of Chy-Max M on proteolysis during ripening of natural cheese, and functionality of process cheese." (2013). Dairy Science Publication Database. 1253.
https://openprairie.sdstate.edu/dairy_pubdb/1253