STUDY ON TECHNOLOGICAL PARAMETERS OF DRYING CHEESE FOR USE AS PIZZA TOPPING
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Date
2008
Authors
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Journal ISSN
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Publisher
Anand Agricultural University
Abstract
The present investigation was carried out with a view to develop a
technology for manufacturing of dried cheese for use as pizza topping. For
this purpose, three types of cheeses were dried viz. fresh Cheddar cheese,
mature Cheddar cheese and Mozzarella cheese using vaccum tray dryer
installed at Anubhav Dairy, S.M.C College of Dairy Science, Anand
Description
Keywords
Dairy Technology, Study