Shreddability parameters of various cheese samples

Amamcharla, Jayendra
Rathod, Gunvantsinh
2025-01-02
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https://hdl.handle.net/11299/269027
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Shreddability parameters of various cheese samples

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2025-01-02

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Midwest Dairy Foods Research Center

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Amamcharla, jayendra
jayendra@umn.edu

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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.

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Amamcharla, Jayendra; Rathod, Gunvantsinh. (2025). Shreddability parameters of various cheese samples. Retrieved from the Data Repository for the University of Minnesota (DRUM), https://hdl.handle.net/11299/269027.

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