COMPARATIVE APPRAISAL OF MOZZARELLA CHEESE ANALOGUES PREPARED USING ACID CASEIN, RENNET CASEIN AND THEIR ADMIXTURE
| dc.contributor.advisor | Dr. Atanu H. Jana | |
| dc.contributor.author | Chetan N. Dharaiya | |
| dc.date.accessioned | 2020-06-24T05:40:23Z | |
| dc.date.available | 2020-06-24T05:40:23Z | |
| dc.date.issued | 2018 | |
| dc.description.abstract | The objective of the present investigation was to compare the chemical composition, textural properties, baking characteristics, sensory quality judged as pizza topping as well as microbiological profile of Mozzarella Cheese Analogues (MCAs) made using two types of casein Acid Casein (AC) and Rennet Casein (RC) and their admixture [ARC] as against Natural Mozzarella Cheese [NMC]. The MCAs were prepared following the methods standardized by Jana and Upadhyay (2001), Sharma (2012) and Soni (2014) for ACMCA, RCMCA and ARCMCA respectively, with minor modifications. | en_US |
| dc.identifier.uri | http://krishikosh.egranth.ac.in/handle/1/5810147976 | |
| dc.keywords | COMPARATIVE APPRAISAL OF MOZZARELLA CHEESE ANALOGUES PREPARED USING ACID CASEIN, RENNET CASEIN AND THEIR ADMIXTURE | en_US |
| dc.language.iso | en_US | en_US |
| dc.publisher | Department of Dairy Technology Sheth M.C. College of Dairy Science Anand Agricultural University Anand | en_US |
| dc.sub | Dairy Technology | en_US |
| dc.subject | null | en_US |
| dc.theme | COMPARATIVE APPRAISAL OF MOZZARELLA CHEESE ANALOGUES PREPARED USING ACID CASEIN, RENNET CASEIN AND THEIR ADMIXTURE | en_US |
| dc.these.type | Ph.D | en_US |
| dc.title | COMPARATIVE APPRAISAL OF MOZZARELLA CHEESE ANALOGUES PREPARED USING ACID CASEIN, RENNET CASEIN AND THEIR ADMIXTURE | en_US |
| dc.type | Thesis | en_US |
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