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Utilization of Goat Milk for Preparation of Mozzarella Cheese
A study was carried out to assess the suitability of goat milk for the manufacture of Mozzarella cheese and to compare with that of cow milk. Cow and goat milks were subjected to chemical analysis prior to manufacture of cheese. The milks used were standardized to 4 per cent fat. Cow milk, goat m...
| Hovedforfatter: | |
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| Andre forfattere: | |
| Format: | Ph.D Thesis |
| Sprog: | Undetermined |
| Udgivet: |
Mannuthy
Department of Dairy Science, College of Veterinary and Animal Sciences
1995
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Kerala Agricultural University
| Klassifikationsnummer: |
637 PHO/UT |
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| Kopi | Live Status Unavailable |