Browsing by Author "Rathod, Gunvantsinh"

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    Shreddability parameters of various cheese samples
    (2025-01-02) Amamcharla, Jayendra; Rathod, Gunvantsinh; jayendra@umn.edu; Amamcharla, jayendra; Midwest Dairy Foods Research Center
    In the current research, Mozzarella cheeses of different compositions were analyzed to understand their effects on mechanical shredding properties and the resulting shreds (such as stiction, work of grating, and weight of shreds). Average values of these parameters for different treatments are tabulated in Table S1.