Technical evaluation of preparation and storage of mozzarella pre-cheese

By:

Amandeep Kaur

Material type: Text

TextPublication details: Ludhiana PAU 2009Edition: Food Science and TechnologyDescription: 29cm; 76LSubject(s):

DDC classification:

T 637.352 A44T

Summary: The present investigation was carried out on the technical evaluation of preparation and storage of Mozzarella pre-cheese. Mozzarella cheese was prepared from buffalo milk with different levels of fat (2, 3, 4 and 5%). On the basis of sensory scores of Mo

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Holdings
Item type	Current library	Call number	Status	Date due	Barcode
Theses/ Dissertation	Mohinder Singh Randhawa Library	T 637.352 A44T (Browse shelf(Opens below))	Not for loan		249976
Theses/ Dissertation	Mohinder Singh Randhawa Library	T 637.352 A44T (Browse shelf(Opens below))	Not for loan		249977

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Previous	T 637.34 S46D Development of naturally carbonated fermented whey/Fruit juice beverage	T 637.35 B79C Comparative study of the preparation of ricotta (ricotone) cheese from the whey of panir using buffalo milk and cow milk	T 637.35 B79C Comparative study of the preparation of ricotta (ricotone) cheese from the whey of panir using buffalo milk and cow milk	T 637.352 A44T Technical evaluation of preparation and storage of mozzarella pre-cheese	T 637.352 A44T Technical evaluation of preparation and storage of mozzarella pre-cheese	T 637.352 S29D Development of mozzarella processed cheese from buffalo milk	T 637.352 S29D Development of mozzarella processed cheese from buffalo milk	Next

The present investigation was carried out on the technical evaluation of preparation and storage of Mozzarella pre-cheese. Mozzarella cheese was prepared from buffalo milk with different levels of fat (2, 3, 4 and 5%). On the basis of sensory scores of Mo

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