EVALUATING THE EFFECT OF PARTIAL HOMOGENIZATION ON THE QUALITY OF MOZZARELLA CHEESE

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dc.contributor.advisorDr. Atanu H. Jana
dc.contributor.authorAkshay Mahagaonkar
dc.date.accessioned2017-03-10T10:40:05Z
dc.date.available2017-03-10T10:40:05Z
dc.date.issued2013
dc.description.abstractHomogenization of cheese milk though offers several advantages in Mozzarella cheese, it has few adverse effects too. ‘Partial homogenization’ (i.e. homogenizing only the cream portion to obtain standardized cheese milk) has been reported to confer superior baking characteristics to Mozzarella cheese compared to ‘complete homogenization’ (subjecting entire quantity of standardized cheese milk to homogenization). The effect of varying fat content of cream (20.0, 25.0 and 30.0 per cent milk fat), two homogenization pressures (i.e. 25.0+10.0 P1, 50.0+10.0 kg/cm2 P2) and two homogenization temperatures (60° T1, 70°C T2) on the vat performance, composition of Mozzarella cheese, yield of cheese, recovery of milk constituents in cheese, rheological characteristics of cheese, baking characteristics, sensory quality of cheese and the suitability of cheese as a topping on pizza pie were studieden_US
dc.identifier.urihttp://krishikosh.egranth.ac.in/handle/1/5810004694
dc.keywordsMOZZARELLA CHEESE, HOMOGENIZATION, QUALITYen_US
dc.language.isoenen_US
dc.publisherAAU, Ananden_US
dc.research.problemEVALUATING THE EFFECT OF PARTIAL HOMOGENIZATION ON THE QUALITY OF MOZZARELLA CHEESEen_US
dc.subDairy Technologyen_US
dc.subjectdairy science, dairy technologyen_US
dc.subjectEvaluationen_US
dc.themeEVALUATING THE EFFECTen_US
dc.these.typeM.Scen_US
dc.titleEVALUATING THE EFFECT OF PARTIAL HOMOGENIZATION ON THE QUALITY OF MOZZARELLA CHEESEen_US
dc.typeThesisen_US
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