Emmental Cheese A Valuable And Nutritious Food | Comparison of Emmental Cheese from Buffalo and Cow Milk for Physical and Biochemical Characteristics

Muhammad Safiullah Virk (u. a.)

ISBN 10: 3659126691 / ISBN 13: 9783659126697

Published by LAP Lambert Academic Publishing, 2012

About this Item

Emmental Cheese A Valuable And Nutritious Food | Comparison of Emmental Cheese from Buffalo and Cow Milk for Physical and Biochemical Characteristics | Muhammad Safiullah Virk (u. a.) | Taschenbuch | Englisch | LAP Lambert Academic Publishing | EAN 9783659126697 | Verantwortliche Person für die EU: preigu GmbH & Co. KG, Lengericher Landstr. 19, 49078 Osnabrück, mail[at]preigu[dot]de | Anbieter: preigu.

Seller Inventory # 106468159

Bibliographic Details

• Title: Emmental Cheese A Valuable And Nutritious Food | Comparison of Emmental Cheese from Buffalo and Cow Milk for Physical and Biochemical Characteristics
• Publisher: LAP Lambert Academic Publishing
• Publication Date: 2012
• Language: English
• ISBN 10: 3659126691
• ISBN 13: 9783659126697
• Binding: Taschenbuch
• Condition: Neu
• Seller catalogs:
  • Bücher

About this title

Synopsis

Probably Emmental is the best-known cheese among cheeses, widely manufactured hard cheese from cow milk having round regular eyes due to propionic acid fermentation. The objective of this study was to prepare the said cheese with buffalo milk which is the second largest milk in production over the world (13%) and ranks first in Pakistan (63%). Buffalo milk is richer in all major components like fat, protein, lactose, minerals and ultimately total solids than that of cow milk, so it was be assumed that cheese made from this milk would be different than usual one made from cow milk. Compositional, physico-chemical, microbiological, rheological and sensorial characteristics of emmental cheese from buffalo milk were studied in comparison with the cheese made from cow milk.

About the Author

Mr. Muhammad Safiullah Virk, has obtained his M.Sc.(Hons.) Food Technology degree from National Institute of Food Science and Technology. He is currently working as Quality Control Officer. Mr. Muhammad Zafarullah Wahla is Ph.D Food Technology Scholar in National Institute of Food Science and Technology, University of Agriculture, Faisalabad- PAK.