by Nawaz Malik Adil (Author)
Quality evaluation of mozzarella cheese made from buffalo milk by using paneer booti (Withania coagulans). Plant extracts can be used as replica of rennet for cheese making. In the present study author has prepared the crude enzyme extract of Withania coagulans by using various buffers. The quality of mozzarella cheese made from these crude enzyme extracts can be compared with commercial one. This technology can be used commercially as it is very cost effective.
Number of Pages: 100
Dimensions: 0.24 x 9 x 6 IN
Publication Date: July 05, 2015