Proteolytic and Microbial Changes During Ripening of Cheddar Cheese Using Bacterial Enzyme as Milk Coagulating Agent

✍ Scribed by Dutta, S.M.; Babbar, I.J.; Srinivasan, R.A.; Dudani, A.T.; Singh, Ajaib; Singh, Ajit; Kuila, R.K.

• Book ID: 122886547
• Publisher: American Dairy Science Association
• Year: 1967
• Tongue: English
• Weight: 330 KB
• Volume: 50
• Category: Article
• ISSN: 0022-0302
• DOI: 10.3168/jds.S0022-0302(67)87743-9