Dr. Atanu H. JanaAkshay Mahagaonkar2017-03-102017-03-102013http://krishikosh.egranth.ac.in/handle/1/5810004694Homogenization of cheese milk though offers several advantages in Mozzarella cheese, it has few adverse effects too. ‘Partial homogenization’ (i.e. homogenizing only the cream portion to obtain standardized cheese milk) has been reported to confer superior baking characteristics to Mozzarella cheese compared to ‘complete homogenization’ (subjecting entire quantity of standardized cheese milk to homogenization). The effect of varying fat content of cream (20.0, 25.0 and 30.0 per cent milk fat), two homogenization pressures (i.e. 25.0+10.0 P1, 50.0+10.0 kg/cm2 P2) and two homogenization temperatures (60° T1, 70°C T2) on the vat performance, composition of Mozzarella cheese, yield of cheese, recovery of milk constituents in cheese, rheological characteristics of cheese, baking characteristics, sensory quality of cheese and the suitability of cheese as a topping on pizza pie were studiedendairy science, dairy technologyEvaluationThesis