ICAR Research Data Repository for Knowledge Management
Textural changes during ripening in Cheddar cheese made from cow milk: soy milk blends using microbial rennet.
IR@CSIR-CFTRI
View Archive Info| Field | Value | |
| Relation |
http://ir.cftri.com/7848/
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| Title |
Textural changes during ripening in Cheddar cheese made from cow milk: soy milk blends using microbial rennet.
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| Creator |
Meenakshi, Singh
Verma, N. S. |
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| Subject |
05 Soya bean
27 Dairy products |
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| Description |
Textural and physicochemical properties of Cheddar cheese made from cows' milk using calf and microbial rennets or microbial rennet alone and from cows' milk:soymilk blends (95:5, 90:10, 85:15, 80:20, 75:25) using microbial rennet were studied. Effects of ripening (8 months at 8
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| Date |
1996
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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/7848/1/JFST%201996%2067.pdf
Meenakshi, Singh and Verma, N. S. (1996) Textural changes during ripening in Cheddar cheese made from cow milk: soy milk blends using microbial rennet. Journal of Food Science and Technology, India, 33 (1). 66-69, 18 ref.. |
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