FORMULATION AND CHARACTERISATION OF LOW-FAT MOZZARELLA CHEESE USING PLANT BASED MUCILAGES

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dc.contributor.authorRAMISH ANSAR BUTT
dc.date.accessioned2025-08-21T06:05:56Z
dc.date.available2025-08-21T06:05:56Z
dc.date.issued2023-08-02
dc.description.abstractMozzarella cheese, a popular dairy-fermented food, is widely consumed for its stretchability. Excessive consumption of this cheese can have negative health effects due to its fatty acid concentration. With increasing health consciousness, there is a demand for low-fat mozzarella cheese. However, reducing the fat content in mozzarella cheese can negatively affect its quality and sensory properties.
dc.identifier.urihttps://escholar.umt.edu.pk/handle/123456789/4955
dc.language.isoen_US
dc.publisherUMT.Lahore
dc.titleFORMULATION AND CHARACTERISATION OF LOW-FAT MOZZARELLA CHEESE USING PLANT BASED MUCILAGES
dc.typeThesis
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