Production of Mozzarella cheese takes very important place in productivity of dairy, at the same time takes very important roll in domestic economy. Mozzarella is produced by fresh milk, from different sorts of animals, naturally the physical and chemical quality and composition changes too at the sorts of milk (by buffalo’s, cow’s and goat’s) and also acquired quality of Mozzarella cheese. As the results of these changes it was idea for work and research on this theme of manuscript, to research the analyses of milk sorts at (buffalo’s cows and goat’s) to produce Mozzarella cheese, and the physical – chemical, biological analyses and its peculiarity of milk sorts as well as acquired cheese of these milk sorts. It is of greater importance that we have not economic profitability to produce cheese From un-standardized milk.
|Number of Pages||128|
|Book Type||Aerospace & aviation technology|
|Country of Manufacture||India|
|Product Brand||LAP LAMBERT Academic Publishing|
|Product Packaging Info||Box|
|In The Box||1 Piece|
|Product First Available On ClickOnCare.com||2015-06-08 00:00:00|