Influence of buffalo chedder and mozzarella cheese amalgamation on proteolysis and organic acids of processed pizza cheese

Authors

  • Nabila Gulzar , Aysha Sameen, Aqsa Qayyum, Nuzhat Huma, Saima Rafiq,Muhammad Issa Khan

Keywords:

Casein chains, Composition, Semi-ripened cheese, Texture

Abstract

There is a demand from pizza restaurants to get a proper amalgamation of cheeses with desired characteristics and longer shelf life for pizza cheese.
Therefore, the present research was planned to blend the fresh buffalo milk mozzarella and ripened buffalo milk chedder cheeses at various levels into processed pizza cheese. T

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Published

2024-01-26

How to Cite

Nabila Gulzar , Aysha Sameen, Aqsa Qayyum, Nuzhat Huma, Saima Rafiq,Muhammad Issa Khan. (2024). Influence of buffalo chedder and mozzarella cheese amalgamation on proteolysis and organic acids of processed pizza cheese. Journal of Pure and Applied Agriculture, 5(3). Retrieved from https://ojs.aiou.edu.pk/index.php/jpaa/article/view/1940

Issue

Vol. 5 No. 3 (2020): Journal of Pure and Applied Agriculture

Section

Articles

License

All articles published by JPAA are licensed under the Creative Commons Attribution 4.0 International License . This permits anyone to copy, redistribute, transmit and adapt the work provided the original work and source is appropriately cited as specified by the Creative Commons Attribution License.