Год выпуска: 2012 Автор: Rewati Raman Bhattarai Издательство: LAP Lambert Academic Publishing Страниц: 140 ISBN: 9783847325499
Описание
This book contains useful information on preparation methods for a good quality mozzarella cheese using different milk sources. Preparation and quality evaluation of mozzarella cheese from different milk sources can be a boost to the dairy farmers and industries. This can provide answer to the problem which milk source is best for manufacturing pizza topping mozzarella cheese. The study also helps the farmers to prepare mozzarella cheese traditionally at farm level. A process optimized for Nepalese context will be a boon to Nepal for producing consistent mozzarella cheese. The process standardized for buffalo milk will solve the problem related to cheese production and a good competent quality cheese can be launched commercially in the market.
