EVALUATION OF SELECTED FUNGAL MILK COAGULANTS FOR MANUFACTURE OF BUFFALO MILK CHEDDAR CHEESE

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dc.contributor.advisorVyas, S. H.
dc.contributor.authorUpadhyay, Kunjbihari Gaurishanker
dc.date.accessioned2018-07-12T06:38:53Z
dc.date.available2018-07-12T06:38:53Z
dc.date.issued1981
dc.description.abstractThe present study was planned and conducted to evaluate the fungal milk coagulants, namely, Rennilaso (R )and Molto (M) for manufacture of buffalo milk Cheddar cheese using calf rennet ( C) as control. They were used alone or in 50:50 combinations (i.e. CM, CR and MR). Cheddar cheese was made from pasteurized-standardized buffalo milk, using slightly higher amount of starter (1.5%), cooking at lower temperature (36°C) and following early and high piling during cheddaring. The cheese were ripened at 5-6°C and 12-13°C for a period of 180 days.en_US
dc.identifier.urihttp://krishikosh.egranth.ac.in/handle/1/5810059327
dc.keywordsEVALUATION OF SELECTED FUNGAL MILK, COAGULANTS FOR MANUFACTURE, BUFFALO MILK, CHEDDAR CHEESEen_US
dc.language.isoenen_US
dc.publisherAAU, Ananden_US
dc.research.problemEVALUATION OF SELECTED FUNGAL MILK COAGULANTS FOR MANUFACTURE OF BUFFALO MILK CHEDDAR CHEESEen_US
dc.subDairy Technologyen_US
dc.subjectDAIRY TECHNOLOGYen_US
dc.subjectEVALUATIONen_US
dc.themeEVALUATION OF SELECTED FUNGAL MILK COAGULANTS FOR MANUFACTURE OF BUFFALO MILK CHEDDAR CHEESEen_US
dc.these.typePh.Den_US
dc.titleEVALUATION OF SELECTED FUNGAL MILK COAGULANTS FOR MANUFACTURE OF BUFFALO MILK CHEDDAR CHEESEen_US
dc.typeThesisen_US
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