Effect of salting pH, salting rate, and stretching temperature on proteolysis in Mozzarella cheese.

Authors

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

Document Type

Abstract

Publication Date

2015

Journal

Journal of Dairy Science

Volume

Suppl. 2

Issue

98

Language

en

Recommended Citation

Biswas, A. C.; Kommineni, A.; Upreti, P.; and Metzger, L. E., "Effect of salting pH, salting rate, and stretching temperature on proteolysis in Mozzarella cheese." (2015). Dairy Science Publication Database. 1445.
https://openprairie.sdstate.edu/dairy_pubdb/1445