Studies on the preparation of cottage cheese using buffalo milk

By:

CHAWLA, Meenakshi

Material type: Text

TextPublication details: Ludhiana PAU 1981Edition: Food Science and TechnologyDescription: 53,4LSubject(s):

DDC classification:

T 637.3 C32S

Summary: 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

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Holdings
Item type	Current library	Call number	Status	Date due	Barcode
Theses/ Dissertation	Mohinder Singh Randhawa Library	T 637.3 C32S (Browse shelf(Opens below))	Not for loan		137009

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

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