| Type of Material: | Thesis |
| Title: | Influence of coagulating enzymes iron fortification and packaging methods on the quality characteristics and shelf life of mozzarella cheese |
| Researcher: | Raquib, Masuk |
| Guide: | Borpuzari, Trishna |
| Department: | Livestock Products Technology |
| Publisher: | Assam Agricultural University, Johrat |
| Place: | Johrat |
| Year: | 2019 |
| Language: | English |
| Subject: | Life Sciences | Plant and Animal Science | Veterinary Sciences disease in animals | Agricultural Sciences | Life Science |
| Dissertation/Thesis Note: | PhD; Livestock Products Technology, Assam Agricultural University, Johrat, Johrat; 2019 |
| Fulltext: | Shodhganga |
| 003 | IN-AhILN | |
| 005 | 2026-09-11 14:43:50 | |
| 008 | __ | 260911t2019||||ii#||||g|m||||||||||eng|| |
| 035 | __ | |a(IN-AhILN)th_462976 |
| 040 | __ | |dIN-AhILN|aASAM_785013 |
| 041 | __ | |aeng |
| 100 | __ | |eResearcher|aRaquib, Masuk |
| 110 | __ | |aLivestock Products Technology|0U-0048|dJohrat|bAssam Agricultural University, Johrat|ein |
| 245 | __ | |aInfluence of coagulating enzymes iron fortification and packaging methods on the quality characteristics and shelf life of mozzarella cheese |
| 260 | __ | |aJohrat|c2019|bAssam Agricultural University, Johrat |
| 300 | __ | |a142p. |
| 502 | __ | |d2019|bPhD|cLivestock Products Technology, Assam Agricultural University, Johrat, Johrat |
| 518 | __ | |d2019|oDate of Award |
| 518 | __ | |d2015|oDate of Registration |
| 518 | __ | |oDate of Completion|d2019 |
| 520 | __ | |aA study was carried out to develop iron fortified mozzarella cheese from cow s milk, goat s milk and mixed milk using kiwifruit crude extract. The experiment was conducted in the laboratories of Department of Livestock Products Technology, All India Coordinated Research Project on Post- Harvest Engineering and Technology and Department of Veterinary Microbiology, College of Veterinary Science, Assam Agricultural University, Khanapara, Guwahati -781 022. Kiwifruit crude extract was prepared from fresh kiwi fruits (Actinidia chinensis). The proteolytic enzyme present in the crude extract identified through SDS-PAGE was actinidin having an apparent molecular mass of 24.5 kDa. Optimum level of kiwifruit extract can be used at 150and#956;g/ml of milk for complete coagulation within 27min for preparation of iron fortified mozzarella cheese. Mozzarella cheese can be efficiently fortified with ferric chloride safely without giving rise to off-flavour in the product at an optimum level of 1g/lts of milk. Maximum ret |
| 650 | __ | |aAgricultural Sciences|2UGC |
| 650 | __ | |aLife Science|2AIU |
| 653 | __ | |aLife Sciences |
| 653 | __ | |aPlant and Animal Science |
| 653 | __ | |aVeterinary Sciences disease in animals |
| 700 | __ | |aBorpuzari, Trishna|eGuide |
| 856 | __ | |uhttp://shodhganga.inflibnet.ac.in/handle/10603/513141|yShodhganga |
| 905 | __ | |afromsg |
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