EVALUATION OF THE INFLUENCE OF CASEIN/FAT RATIO AND WHEY ACIDITY AT DRAINING ON THE QUALITY OF MOZZARELLA CHEESE MADE FROM BUFFALO MILK

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dc.contributor.advisorUPADHYAY, K. G.
dc.contributor.authorSUNDAR, M. RAVI
dc.date.accessioned2018-07-09T11:33:34Z
dc.date.available2018-07-09T11:33:34Z
dc.date.issued1986
dc.description.abstractThe influence of casein to fat (C/F) ratio, viz. 0.5, 0.6, 0.7, 0.8 and 0.9 and whey acidity (WA) at draining viz. 0.30, 0.35, 0.40, 0.45 and 0.50 per cent was studied separately for manufacture of Mozzarella cheese from buffalo milk. The effects of the above treatments on the composition, yield, recovery of milk constituents in cheese and their losses in whey and moulding water, baking characteristics like meltability and fat leakage, objectives assessment of rheological parameters (i.e. hardness, cohesiveness springiness, guminess and chowiness), organoleptic quality of resultant cheeses and their suitability as a topping on pizza pie were studied.en_US
dc.identifier.urihttp://krishikosh.egranth.ac.in/handle/1/5810058570
dc.keywordsEVALUATION OF THE INFLUENCE, CASEIN/FAT RATIO, WHEY ACIDITY, DRAINING ON THE QUALITY OF MOZZARELLA CHEESE, MADE FROM BUFFALO MILKen_US
dc.language.isoenen_US
dc.publisherAAU, Ananden_US
dc.research.problemEVALUATION OF THE INFLUENCE OF CASEIN/FAT RATIO AND WHEY ACIDITY AT DRAINING ON THE QUALITY OF MOZZARELLA CHEESE MADE FROM BUFFALO MILKen_US
dc.subDairy Technologyen_US
dc.subjectDAIRY TECHNOLOGY, DAIRYINGen_US
dc.subjectEVALUATIONen_US
dc.themeEVALUATION OF THE INFLUENCE OF CASEIN/FAT RATIO AND WHEY ACIDITY AT DRAINING ON THE QUALITY OF MOZZARELLA CHEESE MADE FROM BUFFALO MILKen_US
dc.these.typeM.Scen_US
dc.titleEVALUATION OF THE INFLUENCE OF CASEIN/FAT RATIO AND WHEY ACIDITY AT DRAINING ON THE QUALITY OF MOZZARELLA CHEESE MADE FROM BUFFALO MILKen_US
dc.typeThesisen_US
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