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Indian cheese industry – Status and future scope
date:Dec 21, 2015
rease the moisture content in such low-calorie cheese making the product acceptable sensorily. Processed cheese/spread preparation entails use of emulsifying agents (permitted up to maximum of 4% by weight), increasing the sodium as well as ash content (may pose problem to kidneys). Research is continuing to reduce the rate of addition of both NaCl as well as the emulsifying salts in processed cheese manufacture, without any adverse effect on the resultant cheese product.

Cheese has already bee

12/22 19:51