Effect of Soy Protein Isolate on Rennet Coagulation of Milk and Microstructure of Cheese Curd

Authors

N. Venkatachalam
M. I. Reddy
Donald J. McMahon, Utah State UniversityFollow

Document Type

Presentation

Journal/Book Title/Conference

Effect of Soy Protein Isolate on Rennet Coagulation of Milk and Microstructure of Cheese Curd

Publication Date

1995

Comments

Presentation at the Annual Meeting, Institute of Food Technologists

Recommended Citation

Venkatachalam, N., M.I. Reddy and D. J. McMahon. 1995. Effect of soy protein isolate on rennet coagulation of milk and microstructure of cheese curd. Annual Meeting, Institute of Food Technologists, Anaheim, California, June 3-7.