![[feed]](/style/images/feed-icon-14x14.png){kind=icon}
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..
![[img]](http://ir.cftri.res.in/style/images/fileicons/other.png) |
PDF
JFST 1995 236.pdf - Published Version Restricted to Registered users only Download (958kB) | Request a copy |
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.res.in/id/eprint/2787 |
Actions (login required)
 |
View Item |