A STUDY ON MANUFACTURE OF MOZZARELLA CHEESE FROM BUFFALO MILK HEATED AT VARIOUS TIME TEMPERATURE COMBINATIONS

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dc.contributor.advisorTHAKAR, P. N.
dc.contributor.authorSHARMA, SURENDER KUMAR
dc.date.accessioned2018-07-11T11:52:31Z
dc.date.available2018-07-11T11:52:31Z
dc.date.issued1988
dc.description.abstractThe effects of various heat treatments viz., 63°C with holding time of 5, 15 and 30 min. And for 16 sec at 62, 72 and 80°C given to standardized buffalo milk (Casein fat ratio of 0.7 ± 0.02) on the quality of Mozzarella cheese were studied. The parameters of study included were : the manufacturing schedule, composition, yield, baking characteristics like meltability and fat leakage, objective assessment of rheological parameters (hardness, cohesiveness, springiness, gumminess and chewiness), organoleptic quality of resultant cheeses and their suitability as a topping on pizza pie, microbiological status (standard plate count (SPC), coliform and Staphylococcus aureus) in fresh cheeses and changes in acidity, Ph, soluble nitrogen, SPC, coliform and Staphylococcus aureus in cheeses stored at 8 ± 1°C for 10 and 20 days.en_US
dc.identifier.urihttp://krishikosh.egranth.ac.in/handle/1/5810059174
dc.keywordsA STUDY ON MANUFACTURE, MOZZARELLA CHEESE FROM BUFFALO MILK, HEATED AT VARIOUS TIME TEMPERATURE, COMBINATIONSen_US
dc.language.isoenen_US
dc.publisherAAU, Ananden_US
dc.research.problemA STUDY ON MANUFACTURE OF MOZZARELLA CHEESE FROM BUFFALO MILK HEATED AT VARIOUS TIME TEMPERATURE COMBINATIONSen_US
dc.subDairy Technologyen_US
dc.subjectDAIRY TECHNOLOGY, DAIRYINGen_US
dc.subjectA STUDYen_US
dc.themeA STUDY ON MANUFACTURE OF MOZZARELLA CHEESE FROM BUFFALO MILK HEATED AT VARIOUS TIME TEMPERATURE COMBINATIONSen_US
dc.these.typeM.Scen_US
dc.titleA STUDY ON MANUFACTURE OF MOZZARELLA CHEESE FROM BUFFALO MILK HEATED AT VARIOUS TIME TEMPERATURE COMBINATIONSen_US
dc.typeThesisen_US
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