Abstract
Plasticizing of Mozzarella cheese curd using hot water (i.e., wet method) involves considerable losses of milk solids leading to reduction in cheese yield and economical loss. Research was carried out to standardize Mozzarella cheese making employing two methods of ‘dry plasticizing’ of cheese curd viz., (A) Induction Heating (IH), and (B) Convective Heating (CH). In case of IH, the cheese curd was heated using induction mode at power level of 100W keeping contact period of 7.0 min.
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