The Effect of Exopolysaccharide-producing <em>Streptococcus thermophilus</em> MR1C on Functionality in High Moisture Cheddar-type Cheese
Differences in texture at any particular stage of ripening depend upon differences in the basic structure and the extent to which the basic structure is modified by physical parameters. Thus, very young cheeses of the same variety differ in texture because of variations in pH and in salt, moisture,...
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| Format: | Others |
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DigitalCommons@USU
2007
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| Online Access: | https://digitalcommons.usu.edu/etd/5537 https://digitalcommons.usu.edu/cgi/viewcontent.cgi?article=6595&context=etd |