Comparative study of the preparation of ricotta (ricotone) cheese from the whey of panir using buffalo milk and cow milk

By:

BRAR, Manjit Kaur

Material type: Text

TextPublication details: Ludhiana PAU 1985Edition: Food Science and TechnologyDescription: 54,3LSubject(s):

DDC classification:

T 637.35 B79C

Summary: 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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Holdings
Item type	Current library	Call number	Status	Date due	Barcode
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

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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