Effect of different level of mesophilic starter culture on sensory and bio-chemical characteristics of buffalo milk feta type cheese during ripening


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Authors

  • SANJEEV KUMAR
  • S K KANAWJIA

Keywords:

Bio-chemical, Feta cheese, Sensory, Starter culture

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Author Biographies

  • SANJEEV KUMAR
    Senior Assistant Professor (Dairy Technology),
    Sanjay Gandhi Institute of Dairy Science and Technology (BAU, Sabour), BVC Campus, Jagdeopath, Patna
  • S K KANAWJIA
    Principal Scientist, Dairy Technology Division, National Dairy Research Institute, Karnal, Haryana 132 001 India

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Issue

Vol. 83 No. 8 (2013)

Section

Short-Communication

License

The copyright of the articles published in The Indian Journal of Animal Sciences is vested with the Indian Council of Agricultural Research, which reserves the right to enter into any agreement with any organization in India or abroad, for reprography, photocopying, storage and dissemination of information. The Council has no objection to using the material, provided the information is not being utilized for commercial purposes and wherever the information is being used, proper credit is given to ICAR.

How to Cite

KUMAR, S., & KANAWJIA, S. K. (2013). Effect of different level of mesophilic starter culture on sensory and bio-chemical characteristics of buffalo milk feta type cheese during ripening. The Indian Journal of Animal Sciences, 83(8). https://epubs.icar.org.in/index.php/IJAnS/article/view/32078