Effect of milk protein modification on some physico -chemical characteristics of fresh cheddar cheese made from buffalo milk


43 / 22

Authors

  • K V NARAYANA REDDY
  • G S BHAT
  • C KEMPANNA

Keywords:

Cheddar cheese, Enzymatic modification, Physico-chemical characteristics

Downloads

Download data is not yet available.

Author Biographies

  • K V NARAYANA REDDY
    Senior Research Fellow, University of Agricultural Sciences, Hebbal, Bangalore, Karnataka 560 024 India

  • G S BHAT
    Head ofthe Division, University of Agricultural Sciences, Hebbal, Bangalore, Karnataka 560 024 India

  • C KEMPANNA
    Associate Professor, Department of Dairy Chemistry Dairy Science College, University of Agricultural Sciences, Hebbal, Bangaiore, Karnataka 560 024 India.

Downloads

Issue

Vol. 72 No. 8 (2002)

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

REDDY, K. V. N., BHAT, G. S., & KEMPANNA, C. (2014). Effect of milk protein modification on some physico -chemical characteristics of fresh cheddar cheese made from buffalo milk. The Indian Journal of Animal Sciences, 72(8). https://epubs.icar.org.in/index.php/IJAnS/article/view/37718