Comparison of locally isolated culture from Yoghurt (Dahi) with commercial culture for the production of mozzarella cheese

International Journal of Agriculture and Biology

Volumn 12, Issue 2, 2010, Pages 231-236

  Sameen, A ^a   Anjum, F M ^a   Huma, N ^a   Khan, M I ^a  

^a UNIVERSITY OF AGRICULTURE   (Pakistan)

Author keywords

Cheese; Chemical composition; Isolation; Melt time; Starter culture; TCA soluble nitrogen

Indexed keywords

LACTOBACILLUS DELBRUECKII; STREPTOCOCCUS THERMOPHILUS;

EID: 77953551279     PISSN: 15608530     EISSN: 18149596     Source Type: Journal    
DOI: None     Document Type: Article

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