Dr. Atanu H. JanaChetan N. Dharaiya2020-06-242020-06-242018http://krishikosh.egranth.ac.in/handle/1/5810147976The 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-USnullThesis