Influence of Proteolytic Enzymes from Thermphilic Lactic Acid Bacteria on the Functional Properties of Mozzarella Cheese

Authors

B. S. Oommen
Donald J. McMahon, Utah State UniversityFollow
Jeff Broadbent, Utah State UniversityFollow
C. J. Oberg

Document Type

Article

Journal/Book Title/Conference

Journal of Dairy Science

Volume

1

Issue

84

Publication Date

2001

First Page

6

Recommended Citation

Oommen, B. S., D. J. McMahon, J. R. Broadbent and C. J. Oberg. 2001. Influence of proteolytic enzymes from thermophilic lactic acid bacteria on the functional properties of mozzarella cheese. 96th American Dairy Science Association Meeting, J. Dairy Sci. 84(Supp. 1):6