THAKAR, P. N.RAY, ALOK RANJAN2018-07-112018-07-111988http://krishikosh.egranth.ac.in/handle/1/5810059179Experimental 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.enDAIRY TECHNOLOGYA STUDYThesis