TECHNOLOGICAL ASPECTS OF FORMULATION AND MANUFACTURE OF RENNET CASEIN BASED MOZZARELLA CHEESE ANALOGUE

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dc.contributor.advisorDr. Atanu H. Jana
dc.contributor.authorRahul D. Shah
dc.date.accessioned2017-07-21T09:59:57Z
dc.date.available2017-07-21T09:59:57Z
dc.date.issued2008
dc.description.abstractThe present investigation was carried out with a view to standardize the formulation and technology for dairy-based Mozzarella Cheese Analogue (MCA) using rennet casein as the protein source and plastic cream as the fat source, along with other functional additives and flavouring. The study was undertaken in nine phases which involved: Phase-I: Developing a tentative formulation and process for MCA, Phase-II: Selection of type of acid, Phase-III: Deciding the level of rennet casein in the formulation, Phase-IV: Selection of type of emulsifying salt, Phase-V: Deciding the level of emulsifying salt selected from previous phase (Phase-IV), Phase-VI: Evaluating the need for maltodextrin in the formulation, Phase-VII: Selection of type of cheese flavouring, Phase-VIII: Comparison of fresh MCA with directly acidified fresh Natural Mozzarella Cheese (NMC), and Phase-IX: Assessing the costeffectiveness of MCA vis-à-vis NMCen_US
dc.identifier.urihttp://krishikosh.egranth.ac.in/handle/1/5810025809
dc.keywordsMOZZARELLA CHEESE ANALOGUE, CHEESE ANALOGUE, TECHNOLOGICAL ASPECTS OF FORMULATION AND MANUFACTURE OF RENNET CASEIN BASEDen_US
dc.language.isoenen_US
dc.publisherAnand Agricultural Universityen_US
dc.research.problemTECHNOLOGICAL ASPECTS OF FORMULATION AND MANUFACTURE OF RENNET CASEIN BASED MOZZARELLA CHEESE ANALOGUEen_US
dc.subDairy Technologyen_US
dc.subjectDairy Technologyen_US
dc.subjectAnalysisen_US
dc.themeMOZZARELLA CHEESE ANALOGUEen_US
dc.these.typeM.Tech.en_US
dc.titleTECHNOLOGICAL ASPECTS OF FORMULATION AND MANUFACTURE OF RENNET CASEIN BASED MOZZARELLA CHEESE ANALOGUEen_US
dc.typeThesisen_US
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