Studies on the technological aspects of preservation of acid and heat coagulated cheese (Paneer)

By:

MODI, Vinod Kumar

Material type: Text

TextPublication details: Ludhiana PAU 1986Edition: Food Science and TechnologyDescription: 204,59LSubject(s):

DDC classification:

T 637.33 M69S

Summary: 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

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Holdings
Item type	Current library	Call number	Status	Date due	Barcode
Theses/ Dissertation	Mohinder Singh Randhawa Library	T 637.33 M69S (Browse shelf(Opens below))	Not for loan		139793
Theses/ Dissertation	Mohinder Singh Randhawa Library	T 637.33 M69S (Browse shelf(Opens below))	Not for loan		139794

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

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