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Impact of Dietary Fiber (Inulin and Resistant Starch) on the Quality Parameters of Low Fat Cheddar Cheese from Buffalo Milk

Impact of Dietary Fiber (Inulin and Resistant Starch) on the Quality Parameters of Low Fat Cheddar Cheese from Buffalo Milk

Mian Shamas Murtaza1,*, Aysha Sameen2, Saima Rafique3, Muhammad Shahbaz1,*, Nabeela Gulzar4, Mian Anjum Murtaza5, Umar Farooq1 and Iram Hafiz6

1Department of Food Science and Technology, MNS-University of Agriculture, Multan
2National Institute of Food Science and Technology, University of Agriculture, Faisalabad-38040
3Department of Food Science and Technology, Faculty of Agriculture, University of Poonch, Rawalakot, Azad Jammu and Kashmir, Pakistan
4Department of Dairy Technology, University of Veterinary and Animal Sciences, Lahore
5Institute of Food Science and Nutrition, University of Sargodha, Sargodha 40100
6Institute of Chemistry, University of Sargodha, Sargodha 40100
 
* Corresponding authors: shahbazft1658@gmail.com; shamas.murtaza@mnsuam.edu.pk

Fig. 1.

Texture profile of low fat cheddar cheese.

Fig. 2.

Sensory evaluation of low fat cheddar cheese.

Pakistan Journal of Zoology

February

Vol. 55, Iss. 1, Pages 1-500

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