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Utilization of Goat Milk for Preparation of Mozzarella Cheese (Record no. 25758)

MARC details
000 -LEADER
fixed length control field	02326nam a2200181Ia 4500
003 - CONTROL NUMBER IDENTIFIER
control field	OSt
005 - DATE AND TIME OF LATEST TRANSACTION
control field	20220822105905.0
008 - FIXED-LENGTH DATA ELEMENTS--GENERAL INFORMATION
fixed length control field	140128s9999 xx 000 0 und d
082 ## - DEWEY DECIMAL CLASSIFICATION NUMBER
Classification number	637
Item number	PHO/UT
100 ## - MAIN ENTRY--PERSONAL NAME
Personal name	Phola Konyak W
245 ## - TITLE STATEMENT
Title	Utilization of Goat Milk for Preparation of Mozzarella Cheese
260 ## - PUBLICATION, DISTRIBUTION, ETC. (IMPRINT)
Place of publication, distribution, etc.	Mannuthy
Name of publisher, distributor, etc.	Department of Dairy Science, College of Veterinary and Animal Sciences
Date of publication, distribution, etc.	1995
502 ## - DISSERTATION NOTE
Degree type	MVSc
520 3# - SUMMARY, ETC.
Summary, etc.	A study was carried out to assess the suitability of goat milk for the manufacture of Mozzarella cheese and to compare with that of cow milk. Cow and goat milks were subjected to chemical analysis prior to manufacture of cheese. The milks used were standardized to 4 per cent fat.<br/> Cow milk, goat milk and combination of cow and goat milk 1:1 ratio were pasteurised at 720C for 16 seconds and control, experimental I and II Mozzarella cheese samples were prepared respectively. A total of 6 replications were carried out.<br/> The prepared cheese samples were subjected to chemical analysis. The yield, moisture content, fat, protein and total solids content were statistically analysed. Analysis of variance showed significant difference (P < 0.01) between the samples.<br/> The stretchability and organoleptic quality of experimental I Mozzarella cheese prepared from goat milk was lower, but experimental II Mozzarella cheese prepared from the mixture of cow and goat milk was comparable to control prepared from cow milk.<br/> Mozzarella cheese whey was utilized for preparation of carbonated and non carbonated whey drinks using pineapple and lemon flavours. Carbonated whey drinks stored at room temperature (290 C) and non carbonated stored at 5 + 10 C for 3 days were of good quality. Total bacterial counts of whey drinks during storage at 24 hours intervals were recorded.<br/> The present study revealed that mozzararella cheese prepared from combination of cow and goat milk is 1:1 ratio was comparable to control Mozzarella cheese prepared from cow milk. Goat milk Mozzarella cheese eventhough comes within the acceptable level was of low quality as compared to control samples. However, goat milk can be utilized for manufacture of Mozzarella cheese.<br/>
700 ## - ADDED ENTRY--PERSONAL NAME
Personal name	Mukundan M (Guide)
856 ## - ELECTRONIC LOCATION AND ACCESS
Uniform Resource Identifier	<a href="http://krishikosh.egranth.ac.in/handle/1/5810085200">http://krishikosh.egranth.ac.in/handle/1/5810085200</a>
942 ## - ADDED ENTRY ELEMENTS (KOHA)
Source of classification or shelving scheme	Dewey Decimal Classification
Koha item type	Theses

Holdings
Withdrawn status	Lost status	Source of classification or shelving scheme	Damaged status	Not for loan	Home library	Current library	Shelving location	Date acquired	Total Checkouts	Full call number	Barcode	Date last seen	Price effective from	Koha item type
		Dewey Decimal Classification			KAU Central Library, Thrissur	KAU Central Library, Thrissur	Theses	18/03/2014		637 PHO/UT	170803	18/03/2014	18/03/2014	Theses