Influence of Proteolytic Enzymes from Thermophillic 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
M. Strickland

Document Type

Presentation

Journal/Book Title/Conference

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

Publication Date

2001

Comments

Presentation at the Utah Academy of Science, Arts and Letters Annual Conference

Recommended Citation

Oommen, B. S., McMahon, D. J., Broadbent, J. R., Oberg, C. J., and M. Strickland. 2001. Influence of proteolytic enzymes from thermophillic lactic acid bacteria on the functional properties of mozzarella cheese. Utah Academy of Sciences, Arts and Letters annual conference, April 6.