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Emmental Cheese A Valuable And Nutritious Food | Comparison of Emmental Cheese from Buffalo and Cow Milk for Physical and Biochemical Characteristics
Language: English
Published by LAP Lambert Academic Publishing, 2012
ISBN 10: 3659126691 ISBN 13: 9783659126697
Taschenbuch. Condition: Neu. Emmental Cheese A Valuable And Nutritious Food | Comparison of Emmental Cheese from Buffalo and Cow Milk for Physical and Biochemical Characteristics | Muhammad Safiullah Virk (u. a.) | Taschenbuch | Englisch | LAP Lambert Academic Publishing | EAN 9783659126697 | Verantwortliche Person für die EU: preigu GmbH & Co. KG, Lengericher Landstr. 19, 49078 Osnabrück, mail[at]preigu[dot]de | Anbieter: preigu.
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Emmental Cheese A Valuable And Nutritious Food
Language: English
Published by LAP LAMBERT Academic Publishing, 2012
ISBN 10: 3659126691 ISBN 13: 9783659126697
Kartoniert / Broschiert. Condition: New. Dieser Artikel ist ein Print on Demand Artikel und wird nach Ihrer Bestellung fuer Sie gedruckt. Autor/Autorin: Safiullah Virk MuhammadMr. Muhammad Safiullah Virk, has obtained his M.Sc.(Hons.) Food Technology degree from National Institute of Food Science and Technology. He is currently working as Quality Control Officer. Mr. Muhammad Zafarul.
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Emmental Cheese A Valuable And Nutritious Food : Comparison of Emmental Cheese from Buffalo and Cow Milk for Physical and Biochemical Characteristics
Language: English
Published by LAP Lambert Academic Publishing, 2012
ISBN 10: 3659126691 ISBN 13: 9783659126697
Taschenbuch. Condition: Neu. nach der Bestellung gedruckt Neuware - Printed after ordering - Probably Emmental is the best-known cheese among cheeses, widely manufactured hard cheese from cow milk having round regular eyes due to propionic acid fermentation. The objective of this study was to prepare the said cheese with buffalo milk which is the second largest milk in production over the world (13%) and ranks first in Pakistan (63%). Buffalo milk is richer in all major components like fat, protein, lactose, minerals and ultimately total solids than that of cow milk, so it was be assumed that cheese made from this milk would be different than usual one made from cow milk. Compositional, physico-chemical, microbiological, rheological and sensorial characteristics of emmental cheese from buffalo milk were studied in comparison with the cheese made from cow milk.
