Bozhao Li


Evaluation of production of Cheddar cheese and Quarg cheese with micellar casein concentrate.

Evaluation of camel chymosin performance for manufacture of Cheddar cheese

Proteolytic Specificity of Protease of Pseudomonas fluorescens on the casein

Research Interests

Micellar casein concentrate, cheese, rennet enzymes.

School of Food and Nutritional Sciences

School of Food and Nutritional Sciences, Room 240 Food Science Building, University College, Cork