Basics of Cheese
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Course Material
- Methods of Preservation of Milk and Milk Products
- Fermented Milk Products-Introduction
- Classification and Production of Fermented Milk Products
- Milk Microbiology
- Study of Milk and Microorganisms
- Cultures and starter manufacturing
- Basic Dairy Bacteriology
- Butter and Dairy Spreads
- Basics of Cheese
- Whey Processing
- Chapters 10
- Department Institute of Food Science & Nutrition
- Teacher
Dr. Mian Anjum Murtaza
