TY  - BOOK
AU  - MODI, Vinod Kumar
TI  - Studies on the technological aspects of preservation of acid and heat coagulated cheese (Paneer)
U1  - T 637.33 M69S 
PY  - 1986///
CY  - Ludhiana
PB  - PAU
KW  - CHEESE -- PRESERVATION
KW  - COAGULATION
KW  - DAIRY
KW  - KEEPING QUALITY
KW  - PACKAGING
KW  - PANEER
KW  - PRESERVATION
N2  - 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
ER  -