Accelerated cheese flavour development | Accelerated Cheese flavour development in processed cheese spread made from buffalo milk using exogenous enzymes

Publisher

LAP LAMBERT Academic Publishing

Publication Date

2011

Language

English

ISBN 10

3845435496

ISBN 13

9783845435497

Binding

Taschenbuch

Condition

Neu

Dimensions

Weight

161 grams

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About this title

Synopsis

Sasikumar RAccelerated cheese flavour development: This book should fill the need for a comprehensive text and reference book on cheese manufacturer in India and other countries. Assistant Professor Sasikumar R's book closely follows the innovative technology and scientific information on Accelerated flavour development in processed cheese spread made from buffalo milk using exogenous enzymes. It deals with salient aspects of the processing and manufacturing of cheese by using exogenous enzymes.The book has been supplemented with illustrative scientific analysis, procedure and thier results and discussion.The capter on International chees manufacturer and cheese processer is a special features. For further information for Accelerated cheese flavour development in rpocessed cheese spread made from buffalo milk using exogenous enzymes please mail us sashibiofood@yahoo.co.in

About the Author

The Author Mr.Sasikumar,R was born 9th Feb, 1975 at Salem, Tamil Nadu, India.Who has been conducting research in the field of Food Technology over 10 years.At present he is working as Assistant Professor,Department of Food Science & Nutrition,Central Agricultural University, Tura,Meghalaya, India

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