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Mozzarella Cheese using Plant Coagulant

Mozzarella Cheese using Plant Coagulant

Paperback

Technology & Engineering

ISBN10: 3659743283
ISBN13: 9783659743283
Publisher: Lap Lambert Academic Pub
Published: Jun 12 2015
Pages: 100
Weight: 0.35
Height: 0.24 Width: 6.00 Depth: 9.00
Language: English
Quality evaluation of mozzarella cheese made from buffalo milk by using paneer booti (Withania coagulans). Plant extracts can be used as replica of rennet for cheese making. In the present study author has prepared the crude enzyme extract of Withania coagulans by using various buffers. The quality of mozzarella cheese made from these crude enzyme extracts can be compared with commercial one. This technology can be used commercially as it is very cost effective.

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Technology & Engineering