Influence of proteolytic Bacillus spp. on sour cream characteristics.

Authors

D. Mehta, South Dakota State University
L. E. Metzger, South Dakota State University
A. Hassan
B. Nelson

Divisions

Research

Document Type

Abstract

Publication Date

2016

Journal

Journal of Dairy Science

Volume

99

Issue

E-Suppl. 1

Pages

259

Language

en

Keywords

sour cream, Bacillus, proteolytic, texture

Recommended Citation

Mehta, D.; Metzger, L. E.; Hassan, A.; and Nelson, B., "Influence of proteolytic Bacillus spp. on sour cream characteristics." (2016). Dairy Science Publication Database. 1501.
https://openprairie.sdstate.edu/dairy_pubdb/1501