ICAR Research Data Repository for Knowledge Management
Compositional and biochemical changes in cheese manufactured from cow milk:soy milk blends using calf and microbial rennets.
IR@CSIR-CFTRI
View Archive Info| Field | Value | |
| Relation |
http://ir.cftri.com/2787/
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| Title |
Compositional and biochemical changes in cheese manufactured from cow milk:soy milk blends using calf and microbial rennets.
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| Creator |
Meenakshi, Rani.
Verma, N. S. |
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| Subject |
14 Physical properties
27 Dairy products |
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| Description |
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
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| Date |
1995
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| Type |
Article
PeerReviewed |
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| Format |
pdf
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| Language |
en
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| Identifier |
http://ir.cftri.com/2787/1/JFST%201995%20236.pdf
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.. |
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