Functional, textural, physicochemical and sensorial evaluation of cottage cheese standardized with food grade coagulants-Reference-Cited by-同舟云学术

Functional, textural, physicochemical and sensorial evaluation of cottage cheese standardized with food grade coagulants

Published:2022 Issue: Volume:42 Page:
ISSN:1678-457X
Container-title:Food Science and Technology
language:
Short-container-title:Food Sci. Technol

Author:

ALI Muhammad Bahadur¹,MURTAZA Mian Shamas¹^ORCID,SHAHBAZ Muhammad¹,SAMEEN Aysha²,RAFIQUE Saima³,ARSHAD Rizwan⁴,RAZA Nighat¹,AKBAR Zainab⁵,KAUSAR Ghazala⁵,AMJAD Adnan⁶

Affiliation:

1. MNS University of Agriculture, Pakistan

2. University of Agriculture, Pakistan

3. University of Poonch, AJ&K

4. The University of Lahore, Pakistan

5. Minhaj University, Pakistan

6. Bahauddin Zakariya University, Pakistan

Publisher

FapUNIFESP (SciELO)

Subject

Food Science,Biotechnology

Link

http://www.scielo.br/pdf/cta/v42/0101-2061-cta-fst33420.pdf

Reference55 articles.

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2. Effect of different coagulants on cheese yield and quality prepared from cow milk;Ali M.,2014

3. Determination of shelf life of concentrated yogurt (Labneh) produced by in-bag straining of set yogurt using hazard analysis;Al-Kadamany E.;Journal of Dairy Science,2002

4. Official methods of analysis,2000

5. Physical and sensory properties of block processed cheese with formulated emulsifying salt mixtures;Awad R. A.;International Journal of Food Properties,2004

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