TY  - BOOK
AU  - CHAWLA, Meenakshi
TI  - Studies on the preparation of cottage cheese using buffalo milk
U1  - T 637.3 C32S 
PY  - 1981///
CY  - Ludhiana
PB  - PAU
KW  - COTTAGE CHEESE
KW  - ACID COAGULATED SPICED
KW  - DAIRY
KW  - RENNET
N2  - 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
ER  -