Melt and Proteolysis of Mozzarella Cheese as Affected by Starter Culture and Coagulating Enzymes

Authors

Prateek Sharma, Utah State UniversityFollow
R. I. Dave
K. Muthukumarappan
Donald J. McMahon, Utah State UniversityFollow
Jeff Broadbent, Utah State UniversityFollow

Document Type

Article

Journal/Book Title/Conference

Journal of Dairy Science

Volume

1

Issue

84

Publication Date

2001

First Page

305

Recommended Citation

Sharma, P., R. I. Dave, K. Muthukumarappan, D. J. McMahon and J. R. Broadbent. 2001. Melt and proteolysis of mozzarella cheese as affected by starter culture and coagulating enzymes. 96th American Dairy Science Association Meeting, J. Dairy Sci. 84(Supp. 1):305