SUBSTITUTION OF YOUNG CHEDDAR CHEESE BY MOZZARELLA CHEESE IN THE MANUFACTURE OF PROCESSED CHEESE

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dc.contributor.advisorTHAKAR, P. N.
dc.contributor.authorRAY, ALOK RANJAN
dc.date.accessioned2018-07-11T12:00:17Z
dc.date.available2018-07-11T12:00:17Z
dc.date.issued1988
dc.description.abstractExperimental processed cheeses were prepared in which young Cheddar cheese component of the blend was replaced by Mozzarella cheese. The influence of such replacement on the quality of resultant product was studied. The control processed cheese was prepared by heating at 85°C for 5 min a mixture of 75 per cent young (3 to 3.5 months age) and 25 per cent old (5 to 6 months age) Cheddar cheese added with 1.5 per cent trisodium citrate as an emulsifier and adjusted to 46.0 ± 1.0 per cent moisture and 2.0 per cent salt in the final product.en_US
dc.identifier.urihttp://krishikosh.egranth.ac.in/handle/1/5810059179
dc.keywordsSUBSTITUTION OF YOUNG CHEDDAR CHEESE, MOZZARELLA CHEESE, THE MANUFACTURE OF PROCESSED CHEESEen_US
dc.language.isoenen_US
dc.publisherAAU, Ananden_US
dc.research.problemSUBSTITUTION OF YOUNG CHEDDAR CHEESE BY MOZZARELLA CHEESE IN THE MANUFACTURE OF PROCESSED CHEESEen_US
dc.subDairy Technologyen_US
dc.subjectDAIRY TECHNOLOGYen_US
dc.subjectA STUDYen_US
dc.themeSUBSTITUTION OF YOUNG CHEDDAR CHEESE BY MOZZARELLA CHEESE IN THE MANUFACTURE OF PROCESSED CHEESEen_US
dc.these.typeM.Scen_US
dc.titleSUBSTITUTION OF YOUNG CHEDDAR CHEESE BY MOZZARELLA CHEESE IN THE MANUFACTURE OF PROCESSED CHEESEen_US
dc.typeThesisen_US
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