Comparative study of the preparation of ricotta (ricotone) cheese from the whey of panir using buffalo milk and cow milk
Material type: TextPublication details: Ludhiana PAU 1985Edition: Food Science and TechnologyDescription: 54,3LSubject(s): DDC classification:- T 637.35 B79C
Item type | Current library | Call number | Status | Date due | Barcode | |
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Theses/ Dissertation | Mohinder Singh Randhawa Library | T 637.35 B79C (Browse shelf(Opens below)) | Not for loan | 139106 | ||
Theses/ Dissertation | Mohinder Singh Randhawa Library | T 637.35 B79C (Browse shelf(Opens below)) | Not for loan | 139107 |
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Cow milk (fat 45%) and buffalo milk (fat 60%) with SNF 9% were used. Cheese was prepared from each type of milk using citric acid as coagulant and resulting whey served as raw material for the preparation of Ricotta cheese Cow and buffalo milk were blende
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