Mozzarella Cheese using Plant Coagulant

Zusatztext

Quality evaluation of mozzarella cheese made from buffalo milk by using paneer booti (Withania coagulans). Plant extracts can be used as replica of rennet for cheese making. In the present study author has prepared the crude enzyme extract of Withania coagulans by using various buffers. The quality of mozzarella cheese made from these crude enzyme extracts can be compared with commercial one. This technology can be used commercially as it is very cost effective.

Autorenportrait

Mr Malik Adil Nawaz has done MSc (Hons) in Food Technology from PMAS Arid Agriculture University, Pakistan and Masters in Food Studies from University of Queensland, Australia. Mr Malik has already published his research on dairy innovations in impacted scientific journals. Currently, Mr Malik is doing PhD at University of Queensland.

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