Preparation and Quality Evaluation of Mozzarella Cheese from Different Milk Sources

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Preparation and Quality Evaluation of Mozzarella Cheese from Different Milk Sources

Three mozzarella cheeses were prepared from three different milk sources i.e. cow (C), buffalo (B) and their mix (A) milks using DL (Streptococcus lactis and cremoris; S. Diacetalactic, Leuconostoc cremoris) and yoghurt cultures. Milk was standardized to C/F: 0.90/0.92 and process optimized for usin...

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Bibliographic Details
Main Authors:	Bhattarai, Rewati Raman, Acharya, Pushpa Prasad
Format:	Journal Article
Published:	2013
Online Access:	http://hdl.handle.net/20.500.11937/88689

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