Comparison of buffalo cottage cheese made from aqueous extract ofWithania coagulanswith commercial calf rennet-Reference-Cited by-同舟云学术

Comparison of buffalo cottage cheese made from aqueous extract ofWithania coagulanswith commercial calf rennet

Published:2013-04-19 Issue:3 Volume:66 Page:396-401
ISSN:1364-727X
Container-title:International Journal of Dairy Technology
language:en
Short-container-title:Int J Dairy Technol

Author:

Khan Rao Sanaullah¹,Masud Tariq²

Affiliation:

1. Department of Food Technology; PMAS-Arid Agriculture University; Rawalpindi; Pakistan

2. Institute of Food Nutrition and Human Health; Massey University; Auckland; 0632; New Zealand

Publisher

Wiley

Subject

Process Chemistry and Technology,Bioengineering,Food Science

Reference39 articles.

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2. Utilization of the weed (Sonchus oleraceus L.) as vegetable rennet for Domiati cheese;Abu-Zeid;International Journal of Dairy Technology,1994

3. Characterisation of partially purified milk clotting enzyme from Solanum dubium Fresen seeds;Ahmed;Food Chemistry,2009

4. Manufacturing of indigenous cheese using starter culture and direct acidification process;Ather;Pakistan Journal of Scientific and Industrial Research,1989

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