Please use this identifier to cite or link to this item: http://krishikosh.egranth.ac.in/handle/1/5810040849
Authors: Divya, J.
TANUVAS
Advisor: Kumaresan, G.
Elango, A.
Selvaraj, P.
Title: DEVELOPMENT OF FIBRE SUPPLEMENTED FUNCTIONAL COTTAGE CHEESE
Publisher: TANUVAS, Namakkal
Language: en
Type: Thesis
Pages: 1-5
Agrotags: Veterinary Science
Livestock Products Technology
Keywords: Development - Fibre - Supplemented Functional - Cottage Cheese
Abstract: Cottage cheese is an acid coagulated unripened type of cheese, slightly acid, made from skimmed milk with 10 per cent solids content. The present study was aimed to develop a fibre supplemented functional cottage cheese by incorporating isabgol husk in to cheese. Isabgol husk fibre supplemented functional cottage cheeses were prepared by incorporating isabgol husk at 0.1, 0.15 and 0.2 per cent by starter culture and direct acidification methods.
Description: TNV_TH_2015_MVN13013
Subject: Livestock Product Technology
Theme: Livestock Products Technology
These Type: M.V.Sc.
Issue Date: 2015
Appears in Collections:Theses & Dissertations

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