Effects of reducing fat content on the proteolytic and rheological properties of Cheddar-like caprine milk cheese

Small Ruminant Research

Volumn 110, Issue 1, 2013, Pages 46-51

  Van Hekken, D L ^a   Park, Y W ^b   Tunick, M H ^a  

^a EASTERN REGIONAL RESEARCH CENTER   (United States)

^b FORT VALLEY STATE UNIVERSITY   (United States)

Author keywords

Cheese; Goat milk; Proteolysis; Rheology

Indexed keywords

CAPRA; CAPRA HIRCUS;

EID: 84871918508     PISSN: 09214488     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.smallrumres.2012.11.034     Document Type: Article

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