"Influence of genetic variants of κ-casein and β-lactoglobulin in milk " by G. I. Imafidon, N. Y. Farkye et al.

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Dairy Science

Title

Influence of genetic variants of κ-casein and β-lactoglobulin in milk on proteolysis in Cheddar cheese

Author Info

G. I. Imafidon, California Polytechnic State University - San Luis Obispo
N. Y. Farkye, California Polytechnic State University - San Luis ObispoFollow
Phillip S. Tong, California Polytechnic State University - San Luis ObispoFollow
V. R. Harwalkar, Agriculture Canada

Publication Date

1995

Recommended Citation

Published in Milchwissenschaft, Volume 50, Issue 6, January 1, 1995, pages 321-325.

Disciplines

Dairy Science

Copyright

1995 Milchwissenschaft

Included in

Dairy Science Commons

COinS

URL: https://digitalcommons.calpoly.edu/dsci_fac/106