Influence of fat content and heat treatment of milk on quality of mozzarella cheese made from buffalo milk by starter culture technique

Indian Journal of Animal Sciences

Volumn 68, Issue 9, 1998, Pages 978-981

  Patel, G C ^a,c   Vyas, S H ^b,c   Upadhyay, K G ^c  

^a 46 Krishna Housing Society ^*  (United States)

^b 46 Krishna Housing Society   (India)

^c GUJARAT AGRICULTURAL UNIVERSITY   (India)

Author keywords

Fat content; Heat treatment; Milk; Mozzarella cheese quality; Starter culture technique

Indexed keywords

EID: 0032236703     PISSN: 03678318     EISSN: None     Source Type: Journal    
DOI: None     Document Type: Article

References (19)

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