"Evaluation of commercial adjuncts for use in cheese ripening: 5. Effec" by S. A. Madkor, P. S. Tong et al.

Skip to main content

Dairy Science

Title

Evaluation of commercial adjuncts for use in cheese ripening: 5. Effect of added freeze-shocked adjunct lactobacilli on proteolysis and sensory quality of reduced fat Cheddar cheese

Author Info

S. A. Madkor, Minia University
P. S. Tong, California Polytechnic State University - San Luis ObispoFollow
M. El Soda, University of Alexandria

Publication Date

2000

Recommended Citation

Published in Milchwissenshaft, Volume 55, Issue 7, January 1, 2000, pages 382-386.

Disciplines

Dairy Science

Copyright

2000 Milchwissenschaft

Included in

Dairy Science Commons

COinS

URL: https://digitalcommons.calpoly.edu/dsci_fac/94