Studies on the technological aspects of preservation of acid and heat coagulated cheese (Paneer)
MODI, Vinod Kumar
Studies on the technological aspects of preservation of acid and heat coagulated cheese (Paneer) - Food Science and Technology - Ludhiana PAU 1986 - 204,59L
Paneer was made from buffalo standardised buffalo milk It is concluded that a combination of benzoic acid and common salt in concentration of 020 and 4 15% respectively on dry matter basis was most effective in preservation of raw as well as fried paneer
CHEESE -- PRESERVATION
CHEESE -- PRESERVATION COAGULATION DAIRY KEEPING QUALITY PACKAGING PANEER PRESERVATION
T 637.33 M69S
Studies on the technological aspects of preservation of acid and heat coagulated cheese (Paneer) - Food Science and Technology - Ludhiana PAU 1986 - 204,59L
Paneer was made from buffalo standardised buffalo milk It is concluded that a combination of benzoic acid and common salt in concentration of 020 and 4 15% respectively on dry matter basis was most effective in preservation of raw as well as fried paneer
CHEESE -- PRESERVATION
CHEESE -- PRESERVATION COAGULATION DAIRY KEEPING QUALITY PACKAGING PANEER PRESERVATION
T 637.33 M69S