Studies on the preparation of cottage cheese using buffalo milk
CHAWLA, Meenakshi
Studies on the preparation of cottage cheese using buffalo milk - Food Science and Technology - Ludhiana PAU 1981 - 53,4L
The investigation was conducted on the preparation of cottage cheese Buffalo's skim milk at 9 & 10% SNF level and reconstituted skim milk at 85 & 9% SNF levels and cow's skim milk at 85, 9 & 10% S.NF level were used for American cottage cheese while buffa
COTTAGE CHEESE
ACID COAGULATED SPICED. COTTAGE CHEESE COTTAGE CHEESE DAIRY RENNET
T 637.3 C32S
Studies on the preparation of cottage cheese using buffalo milk - Food Science and Technology - Ludhiana PAU 1981 - 53,4L
The investigation was conducted on the preparation of cottage cheese Buffalo's skim milk at 9 & 10% SNF level and reconstituted skim milk at 85 & 9% SNF levels and cow's skim milk at 85, 9 & 10% S.NF level were used for American cottage cheese while buffa
COTTAGE CHEESE
ACID COAGULATED SPICED. COTTAGE CHEESE COTTAGE CHEESE DAIRY RENNET
T 637.3 C32S