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Compositional and biochemical changes in cheese manufactured from cow milk:soy milk blends using calf and microbial rennets.

Meenakshi, Rani. and Verma, N. S. (1995) Compositional and biochemical changes in cheese manufactured from cow milk:soy milk blends using calf and microbial rennets. Journal of Food Science and Technology, India, 32 (3). 236-239, 23 ref..

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Abstract

Compositional and biochemical changes in Cheddar cheese made from milk and milk/soymilk blends (95:5, 90:10, 85:15, 80:20 and 75:25), using calf and microbial rennets, during ripening at 8

Item Type: Article
Uncontrolled Keywords: BEVERAGES-; CHEESE-VARIETIES; DAIRY-PRODUCTS; SOY-PRODUCTS; VEGETABLE-PRODUCTS; CHEDDAR-CHEESE; SOYMILK-
Subjects: 600 Technology > 08 Food technology > 14 Physical properties
600 Technology > 08 Food technology > 27 Dairy products
Divisions: Plantation Products Spices and Flavour Technology
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 29 Jan 2021 04:36
Last Modified: 29 Jan 2021 04:36
URI: http://ir.cftri.com/id/eprint/2787

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