Effect of Post Manufacture Thermal Dip Treatment on Proteolysis of Commercial String Cheese During Storage
String cheese, a Mozzarella cheese, has the unique ability to string in fibrous strands when pulled apart. Graders judge string cheese by its stringy texture; samples with copious amounts of string are awarded high ratings. But just as the texture of natural cheeses softens with time, the stringy te...
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| Format: | Others |
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DigitalCommons@CalPoly
2013
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| Online Access: | https://digitalcommons.calpoly.edu/theses/924 https://digitalcommons.calpoly.edu/cgi/viewcontent.cgi?article=1977&context=theses |