Vyas, S. H.Upadhyay, Kunjbihari Gaurishanker2018-07-122018-07-121981http://krishikosh.egranth.ac.in/handle/1/5810059327The 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.enDAIRY TECHNOLOGYEVALUATIONThesis