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151. Biotech Dictionary of Dairy Science /

by Arora,Dinesh | Arora, Dinesh.

Edition: 1st ed.Material type: book Book; Format: print Publisher: India] : Biotech Books, 2007Availability: Items available for loan: Pattoki Library [Call number: 637.03 Arora 18271 1st 2007 Dairy] (1).

152. Dairy Science and Technology /

by Kapoor, Ajay.

Edition: 1st ed.Material type: book Book; Format: print Publisher: India: Vishvabhsarti Publications, 2005Availability: Items available for loan: Pattoki Library [Call number: 637 Kapoor 18259 1st 2005 Dairy] (2).

153. Milk Testing.

by Davis,J.G.

Edition: 1st ed.Material type: book Book; Format: print Publisher: India : Agrobios India, 2002Availability: Items available for loan: Pattoki Library [Call number: 637.127 Davis 16563 1st 2003 Dairy] (1).

154. Progress in Dairy Science /

by Phillips, Clive J. C.

Edition: 1st ed.Material type: book Book; Format: print Publisher: Sigapore] : CABI, 1995Availability: Items available for loan: Pattoki Library [Call number: 637 Phillips 15005 1st 1996 Dairy] (1).

155. Dairy and and Development :

by Doornbos,Martin.

Edition: 1st ed.Material type: book Book; Format: print Publisher: India : Sage Publications, 1990Availability: Items available for loan: Pattoki Library [Call number: 637 Doornbos 13315 1st 1990 Dairy] (1).

156. Fundamentals of Dairy Chemistry

by Johnson,Webb.

Edition: 2nd ed.Material type: book Book; Literary form: not fiction Publisher: India: CBS, 1987Availability: Items available for loan: Pattoki Library [Call number: 637 Johnson 12965 2nd 1987 Dairy] (1).

157. Dairy Cattle

by Bath, Donald L | Dickinson, Frank N | Tucker, H. Allen.

Edition: 3 Sub ed.Material type: book Book; Format: print Publisher: India] : Lea & Febiger, 1985Availability: Items available for loan: Pattoki Library [Call number: 636.214 Bath 12986 3rd 1985 Dairy] (1).

158. Dairy Bovine Production /

by Thomas, C.K.

Material type: book Book; Format: print Publisher: India : Kalyani Publishers, 2008Availability: Items available for loan: Pattoki Library [Call number: 636.2142 Thomas 14641 1st 1991 Cattle] (1).

159. Standard Methods for the Examination of Dairy Products

by Wehr, Michael | Frank, PhD and Joseph F | PhD | Wehr, Michael | Frank, PhD and Joseph F | PhD.

Edition: 17th ed.Material type: book Book; Format: print Publisher: USA : American Public Health Association, 2004Availability: Items available for loan: Pattoki Library [Call number: 637.087 Wehr 28898 17th 2004 Dairy] (1).

160. Encylopaedia of Animal Husbandry and Dairy Technology

by Tomar,Sandeep.

Edition: 1st ed.Material type: book Book Publisher: India: Oxford Book Company, 2012Availability: Items available for loan: Pattoki Library [Call number: 637.103 Tomer 29657 1st V 1 2012 Dairy] (3).

161. Handbook of Dairy Nutrition Pakistan

by Robinson,Peter.

Edition: 1st ed.Material type: book Book; Literary form: essay Publisher: India: ASA, 2009Availability: Items available for loan: Pattoki Library [Call number: 637.082 Robinson 23884 1st 2009 Dairy] (7).

162. Outlines of Dairy Technology

by De,Sukumar.

Edition: 10th epressionMaterial type: book Book; Literary form: not fiction Publisher: India: Exford University Press, 1992Availability: Items available for loan: Pattoki Library [Call number: 637 De, 13285 10th 1992 Dairy] (1).

163. Agro-Economics of Dairy Development In India

by Singh,Surendar.

Edition: 1st ed.Material type: book Book; Format: print ; Literary form: not fiction Publisher: India: Criterion Publications, 1986Availability: Items available for loan: Pattoki Library [Call number: 637 Singh 12844 1st 1986 Dairy] (1).

164. Grading Dairy Produce

by Thomson,Sutherlnd.

Edition: 1st ed.Material type: book Book; Literary form: not fiction Publisher: India: Mehdi World Press, 1995Availability: Items available for loan: Pattoki Library [Call number: 637 Thomson 14305 1st 1995 Dairy] (1).

165. Nutrient Requirements of Dairy Cattle / Photocopy

by Dairy Cattle Nutrition Committee.

Edition: 7th ed.Material type: book Book; Literary form: not fiction Publisher: USA, National Acedemic Press, 2001Availability: Items available for loan: Pattoki Library [Call number: 636.213 DCNC 2600BB 7TH 2001 Dairy] (1).

166. Fundamentals of Dairy Chemsitry

by Weebb,BH.

Edition: Johnson WebbMaterial type: book Book; Literary form: not fiction Publisher: India: CBS, 1987Availability: Items available for loan: Pattoki Library [Call number: 637. WEED 13415 2nd 1987 Dairy] (1).

167. Technology of Dairy Plant Operations

by Sangwan,K.P.S.

Edition: 1st ed.Material type: book Book; Literary form: not fiction Publisher: India: Agrobios, 2012Availability: Items available for loan: Pattoki Library [Call number: 637.1 Sangwan 27763 1st 2012 Dairy] (1).

168. Dairy Microbiology

by Faridi,Aysha Aziz.

Edition: 1st ed.Material type: book Book Publisher: India: Random Publication, 2012Availability: No items available Checked out (1).

169. Introduction to Livestock Production

by Cole,H.H.

Edition: 2nd ed.Material type: book Book; Literary form: not fiction Publisher: UK Freeman & Company, 1966Availability: Items available for loan: Pattoki Library [Call number: 636.08 Cole 10061 2nd 1966 L.Production] (2).

170. Dairy Microbiology

by Parihar, Pradeep Dr.

Edition: 1st reprint ed.Material type: book Book; Literary form: not fiction Publisher: India: Agrobis; 2015Availability: Items available for loan: Pattoki Library [Call number: 637 Parihar 22481 1st 2006 Dairy] (1), UVAS Library [Call number: 637 Parihar 30878 1st 2015 Dairy] (1).

171. Nutrient Requirements of Dairy Cattle

by Committee on Dairy Cattle Nutrition.

Edition: 7th ed.Material type: book Book; Literary form: not fiction Publisher: USA, National Acedemic Press, 2001Availability: Items available for loan: UVAS Library [Call number: 636.213 CDNC 16470 7th 2001 Dairy] (1).

172. A Comprehensive Dairy Microbiology

by Yadav, J. S.

Edition: 1stMaterial type: book Book; Literary form: not fiction Publisher: India: Metropolitan; 1993Availability: Items available for loan: UVAS Library [Call number: 636.89 Yadav 14315 1st 1993 Dairy] (1).

173. Milk and Milk Products Technology

by Biswa, Subhasish.

Edition: 1st ed.Material type: book Book; Literary form: not fiction Publisher: New Delhi: Jaypee Brothers; 2006Availability: Items available for loan: Pattoki Library [Call number: 541.371 Biswa 22870 1st 2006 Dairy] (1).

174. Dairy Cattle Science / 3rd ed

by Tyler, Howard | Deceased, M. E. Ensminger.

Edition: 3rd ed.Material type: book Book; Literary form: not fiction Publisher: USA: Interstate Publishers; 1993Availability: Items available for loan: Pattoki Library [Call number: 636.2142 Tyler 14201 3rd 1993 Dairy] (1).

175. Milk and Milk Products Technology

by Choda, Dr. Pradeep Kumar.

Edition: 1st ed.Material type: book Book; Literary form: not fiction Publisher: New Delhi: Random Publications; 2016Availability: Items available for loan: UVAS Library [Call number: 641.371 Choda 31079 1st 2016 H.Nutrition] (1).

176. The Science of Ice Cream / 2nd ed.

by Clarke, Chris.

Edition: 2nd ed.Material type: book Book; Literary form: not fiction Publisher: UK: RSC Publishing; 2012Availability: Items available for loan: Pattoki Library [Call number: 637.4 Clarke 31122 2nd 2012 Dairy] (1).

177. Principles of Dairy Management

by Kumar, Umesh.

Edition: 1st ed.Material type: book Book; Literary form: not fiction Publisher: New Delhi: Random Publications; 2014Availability: Items available for loan: Pattoki Library [Call number: 636.214 Kumar 50517 1st 2014 Dairy] (2).

178. Dairy Starter Cultures

by Cogan, T.M | Accolas, J.P.

Edition: 1st ed.Material type: book Book; Literary form: not fiction Publisher: Canada: Wiley-VCH; 1996Availability: Items available for loan: Pattoki Library [Call number: 576.163 Cogan 31272 1st 1996 Dairy] (1).

179. Dairy Microbiology : A Practical Approach

by Papademas, Photis.

Edition: 1stMaterial type: book Book; Literary form: not fiction Publisher: USA: CRC Press; 2015Availability: Items available for loan: Pattoki Library [Call number: 579.37 Photis 32882 1st 2015 Dairy] (2).

180. A Textbook of Dairy Chemistry

by Rupesh Nandan.

Edition: 1st edMaterial type: book Book; Literary form: not fiction Publisher: India: Random Publications; 2011Availability: Items available for loan: Pattoki Library [Call number: 637.02 Rupesh 31275 1st 2011 Dairy] (1).

181. Development And Quality Enhancement Of Cottage Cheese Made From Nili Ravi Buffalo Postpartum Milk (Colostrum)

by Maryam Batool (2010-Va-360) | Dr. Saima Inayat | Dr. Muhammad Ayaz | Dr. Saeed Ahmad.

Material type: book Book; Literary form: not fiction Publisher: 2016Dissertation note: Colostrum is milk obtained from mammals secreted after parturition. It differs from normal milk as it contains numerous bioactive components which include growth factors, lacto-peroxidase, lacto-ferrin, Igs, lysozyme, nucleosides, vitamins, oligosaccharides and peptides, which are health promoters. Cottage cheese is an excellent source of cyanocobalamin, riboflavin and pyridoxine. Using colostrum for making cottage cheese can give opportunities to increase cottage cheese quality which may be more functional, healthier with high yield. Preservation of colostrum in the form of cottage cheese can be supportive for obtaining functional cheese with enhanced shelf life. Nili Ravi Buffalo postpartum milk was used for the production of Cottage cheese. While the control was prepared from Nili-Ravi buffalo normal milk. Milk was pasteurized at 63 °C for around 30 minutes in batch pasteurizer. Then the milk temperature was brought down at 37°C for inoculation with the mother cultures mentioned above at 2% level. Three replicates for each treatment was prepared. Incubation continued for 30 minutes at 42°C. Then 1.7 ml CaCl2 was added and after 10 minutes 1.7 ml of rennet solution was added in cheese milk and left for another 40 minutes for coagulation. Then the curds was cut into 1cm3 and healed for 10 minutes. The temperature is raised to 55°C for cooking for 30 minutes. Then whey was drained for 24 hrs. The curd was pressed and shaped into mold and then wrapped in aluminum foil and stored at 4°C for 7 days for further analysis. The physicochemical analysis such as pH, Acidity%, Fat %, TS %, Ash %, Chlorides %, Casein %, Protein% and Lactose% of Colostrum and Colostrum based Cottage cheese with respect to control was carried out by standard methods as described in AOAC. The data thus collected were analyzed through one way analysis of variance under Completely Summary 139 Randomized Design (CRD). Means were compared through Duncan’s Multiple Range (DMR) Test (SAS 9.1 Statistical Software). Physicochemical analysis of Colostrum showed that pH is in the increasing trend with the increase of age of milk and results showed that Colostrum pH values lower than milk values and were related to the high proteins content that is usually revealed in colostrum obtained 2-3 days after birth. While the trend of titratable acidity %, fat %, chlorides %, specific gravity, ash %, Total solids %, Total protein % and casein % is decreasing with an increase in the age (Days) of postpartum milk. Physicochemical analysis of Colostrum Cottage Cheese showed that the trend of pH of colostrum cottage cheese remained constant with the increase of age. The trend of lactose% and ash % is increasing with an increase in the age of postpartum milk. While the trend of titratable acidity %, fat %, chloride%, total solids %, total protein % and casein % of cottage cheese is decreasing with an increase in the age (days) of postpartum milk. Microbiological analysis of Cottage cheese was examined. Coliforms remained absent (<10 cfu/g) during whole storage time. Total Plate Count (TPC) was not significantly different throughout the storage period as it renders growth if there are hygiene and proper storage conditions available. Sensory evaluation was be carried out using criteria of appearance, taste, color, flavor and whole acceptability on a hedonic scale of nine points. T0, T3, T4 and T5 showed cheese like aroma, T1 showed yoghurt like aroma while T2 showed cheese like/ slight acidic aroma after 7 days of storage period. T0 and T5 showed whitish appearance, T1 showed light yellow appearance, T2 showed slight creamy like color after 7 days of storage period while T3 and T4 showed off white appearance after 7 days of storage period. T0, T4 and T5 showed light acidic flavor, T1 and T2 Summary 140 showed slight saltish / most bitterness in taste while T3 showed acidic taste after 7 days of storage period. T0 and T5showed granular texture with no creaminess, T1 showed soft yoghurt like texture, T2 showed meaty / hard texture while T3 and T4 showed harder toffee like texture after 7 days of storage period. Colostrum is the most proteinaceous food as compared to milk and improves the nutritional aspects as well as quality and yield of the products. So Cottage cheese made from Colostrum is more nutritious, functional with probiotic characters as well as enhanced physico-chemical properties with high yield. Availability: Items available for loan: UVAS Library [Call number: 2473-T] (1).

182. Quality Enhancement Of Buffalo Milk Yoghurt By Using Glutathione Treated Transglutaminase Enzyme As A Gelatin Replacer

by H. M. Arslan Amin (2009-VA-486) | Dr. Saima Inayat | Dr. Muhammad Junaid | Prof. Dr. Khalid Javed.

Material type: book Book; Literary form: not fiction Publisher: 2016Dissertation note: Yoghurt is a fermented dairy product and intensively used in all over the world. It is very popular in sub-continental region due to its high consumption as compare to other regions of the world. Fermentation of milk is carried out by mixture of lactic acid bacteria. Synergistic effect of Streptococcus thermophillus and Lactobacillus delbrueckii ssp. bulgaricus is a key factor which determines the rate of fermentation process and quality of yoghurt. In traditionally made set yoghurt, protein gel is stabilized by weak non covalent interactions (hydrogen bonding, electrostatic interactions and hydrophobic bonds). Addition of Transglutaminase enzyme (TGase) can provide opportunities to increase covalent bonding and cohesiveness which ultimately enhances the gel consistency with reduction of syneresis. For the production of yogurt standardized buffalo milk of 5.5% fat and 9.5% SNF contents were used. Milk was pasteurized for 15 seconds at 72°C to kill the pathogenic bacteria and cooled to 42°C. After cooling the Glutathione treated Transglutaminase enzyme was added in the milk with different concentrations (1.25g/250ml, 2.50g/250ml, 3.75g/250ml and 5g/250ml) and cooled to 42°C. While the control sample was prepared without the addition of Glutathione treated Transglutaminase enzyme. After that each treatment was inoculated with standard yoghurt culture (Lactobacillus delbrueckii subsp. bulgaricus and Streptococcus thermophilus) at the rate of 2% at 42°C for 3-4 hours and each sample was stored at 4°C in a refrigerator for 28 days. The physico-chemical parameters such as pH, acidity %, fat %, protein % and syneresis % were observed weekly till 4 weeks. The quality comparison of prepared yoghurt was carried out by using Two Way Analysis of Variance (ANOVA) technique under Completely Randomized Design. Significant means were compared using Duncan’s Multiple Range (DMR) Test with the help of SAS 9.1. Results showed variations in pH, acidity %, fat%, protein %, snf% and syneresis % values due to the production of Yoghurt with Glutathione treated Transglutaminase in different percentages. pH in different treatments decreased from 4.71 – 4.61. Acidity % during storage period increased from 0.40 % to 0.43 %. Fat % also showed some variation during storage period decreased from 5.37% – 4.49 %. Protein % in different treatments increased from 4.10 % – 4.27 % and SNF % in different treatments increased from 9.81% – 10.00 % . Syneresis % in different treatments decreased from 5.17% - 3.48 %. Sensory evaluation was carried out by a panel of 06 semi trained people, using criteria of appearance, taste, color, flavor and whole acceptability on a 9 points hedonic scale. Color, taste, aroma, acidity, appearance and overall acceptability showed non-significant results as compared with controlled sample after 28 days. Results of the present study showed that yoghurt prepared with Glutathione treated Transglutaminase enzyme reduced the syneresis and enhanced the nutritional aspects of yoghurt. Availability: Items available for loan: UVAS Library [Call number: 2483-T] (1).

183. Dairy Technology Principles of Milk properties and Processes

by Walstra, P.

Edition: 1st edMaterial type: book Book; Literary form: not fiction Publisher: India Marcel Dekker 2005Availability: No items available Checked out (1).

184. The Health of Dairy Cattle

by Andrews,A.H.

Edition: 1st edMaterial type: book Book; Literary form: not fiction Publisher: USA Blackwell 2000Availability: Items available for loan: Pattoki Library [Call number: 637 Andrews 15023 1st 2000 Dairy] (1).

185. Enhancement Of Omega Fatty Acids In Margarine Through Chia (Salvia Hispanica L.) Oil

by Hafiza Anam Baig (2010-VA-355) | Dr. Muhammad Nadeem | Dr. Saima Inayat | Dr. Muhammad Hayat Jaspal.

Material type: book Book; Literary form: not fiction Publisher: 2016Dissertation note: The higher incidents of deaths from cardiovascular diseases have led to the identification and modification of risk factors for atherogenesis; it is regarded as the number one reason of deaths in developed and underdeveloped countries. Chia contains about 40% edible oil, with fairly high content of unsaturated fatty acids, oil contains about 60% omega-3 fatty acids on weight basis. Margarine will be prepared from palm oil, palm kernel oil, butter and chia oil blends by varying the concentration from 5% to 20%. Margarine was prepared by blending butter, palm oil and Chia seed oil in various proportions. Market margarine (Blue Band) was used as a positive control. Butter, Palm oil and Chia Seed oil was characterized for free fatty acids, moisture content, saponification value, unsaponifiable matter, iodine value, refractive index. Solid fat index was determined at 0, 10, 20, 30 and 40˚C by the dilatometric method, melting point was determined by open capillary tube technique. Colour, free fatty acids, iodine value, peroxide value, anisidine value, conjugated dienes and trienes was determined. Fatty acids composition of margarines was determined by the transformation into fatty acid methyl esters. Margarine was stored at 6±1oC, for 2 months, iodine value, peroxide anisidine values, free fatty acids, conjugated dienes and trienes was determined. Sensory evaluation was performed by a panel of ten trained panel of judges, samples was evaluated for color, smell, taste and overall acceptability on a 9-point Hedonic scale. Peroxide value of 60 days old control and T4 (12% chia oil) were 7.06 and 12.10 (MeqO2/kg). After 60 days of storage period, peroxide value was in the order of T4> T3> T2> T1> control. Free fatty acids increased with the storage period in all the treatments. They are also increasing with the treatments having higher concentration of chia oil. At 60 day, control Summary 68 and T4 are 0.16 and 0.19% respectively. Anisidine value trend is considerably accelerating along the treatments as well as with the storage time. At 60 day, control and T4 is 24.42 and 44.78 respectively. Conjugated Dienes have the increasing trend throughout the treatments. They also have higher values from 0 to 60 days of time period. At 6o day, the control and T4 are 2.47 and 3.34 respectively. Conjugated Trienes of all the samples increased throughout the storage period of 60 days. At 60 day, the control and T4 are 2.60 and 3.28 respectively. Iodine value is in the decreasing trend throughout the storage period and the treatments. They are in the order of T0>T1>T2>T3>T4. Fat content of all the treatments and the control went on decreasing throughout the storage period of 60 days. At 60 day, control and T4 were 68.61 and 90.91 respectively. The order of the fat content in all the treatments were T0>T1>T2>T3>T4. Moisture content of all the treatments and the control went on decreasing throughout the storage period of 60 days. At 0 day, Moisture content of all the treatments were virtually the same. At 60 day, control and T4 were 27.52 and 7.64 respectively. Salt content of all the treatments at the end of the storage period were increased. At 60 day, control and T4 were 4.18 and 1.42 respectively. The taste score of all the treatments along the treatments having different concentrations of unsaturated fatty acids and also along with the storage period of time is decreased. The taste score of the control and T4 were 8.06 and 6.90 respectively. The order of the taste score is in the descending order of T0>T1>T2>T3>T4. Results of this evidenced that concentration of omega fatty acids can be enhanced in margarine through chia oil with acceptable sensory characteristics. Major changes in fatty acid composition were observed around C18:2 and C18:3 (omega 6 and 3). Concentration of trans fatty acids in control, T1, T2, T3 and T4 was 24.75%, 6.67%, 5.49%, 4.71% and 3.19%. Availability: Items available for loan: UVAS Library [Call number: 2578-T] (1).

186. Dairy Farming: Animal Husbandry and Welfare

by Snider, Christian.

Material type: book Book; Literary form: not fiction Publisher: New York: Syrawood; 2016Availability: Items available for loan: Pattoki Library [Call number: 637 Snider 31743 1st 2016 Dairy] (1).

187. Antioxidant Charactristics And Lipolysis Of Gouda Cheese Fortified With Mango (Mangifera Indica L.) Kernel Oil

by Sadaqat Ali (2010-VA-374) | Dr. Muhammad Nadeem | Dr. Muhammad Ayaz | Dr. Naveed ul Haq.

Material type: book Book; Literary form: not fiction Publisher: 2016Dissertation note: Oil from mango kernels was extracted by mechanical expression and solvent extraction (nhexane). Mechanically expressed and solvent extracted oil was pooled for using in Gouda cheese. Mango kernel oil was added in cheese milk at 5%, 10%, 15% and 20% concentration; control was comprised of 100% milk fat. Mango kernel oil and freshly prepared Gouda cheese fortified with mango kernel oil was characterized for total phenolic contents, DPPH free radical scavenging activity, antioxidant activity in linoleic acid, nitric oxide free radical scavenging activity and total flavonoids. Ripening of Gouda cheese was carried out for 3 months at 8±2oC; fat, protein, ash, moisture content were estimated at 0, 45 and 90 days of ripening Fat, protein and moisture content in cheese were determined at 0, 45 and 90 days of ripening. Free fatty acids, peroxide value, iodine value and cholesterol in Gouda samples were analyzed for interval of 45 days by using the standard methods. Fatty acid composition of fresh and 3 months stored Gouda cheese was determined on a Gas Chromatograph. Each treatment was replicated three times, each sample was analyzed three times and Experiment was planned in a completely randomized design, two ways analysis of variance technique was used to determine the effect of treatment, storage and their interaction. Duncan Multiple Range Test was used to denote the significant difference among the treatments (Steel et al. 1997). This novel research work opened a new strategy for the development of functional foods, application of mango kernel oil in complex food substrates with efficient waste utilization. Fortification of Gouda cheese with mango kernel oil significantly improved the 2, 2-diphenyl-1- picrylhydrazyl free radical scavenging activity and total phenolic contents, increased total flavonoids. Cheese fortified with mango kernel oil revealed the existence of mangiferin, Sammary 44 catechin, quercetin caffeic acid and chlorogenic acid. Lipolytic changes in the cheese fortified with mango kernel oil up to 10% concentration was similar to that of control with no difference in sensory attributes. So Antioxidant characteristics of cheese can be improved through mango kernel oil fortification. Availability: Items available for loan: UVAS Library [Call number: 2638-T] (1).

188. Encyclopedia of Dairy Sciences

by Roginski, Hubert | Fuquay, John W | Patrick F Fox.

Edition: 1ST ED.Material type: book Book; Format: print Publisher: [S.l.] : Academic Press Inc.,U.S., 2003Availability: Items available for loan: UVAS Library [Call number: 637.03 Roginski 16265 Vol.3 2003 Dairy] (1).

189. Handbook of Dairy Nutrition Pakistan

by Robinson,Peter.

Edition: 1st ed.Material type: book Book; Literary form: essay Publisher: India: ASA, 2009Availability: No items available

190. Extraction Of Functional Polysaccharides From Chickpea (Cicer Arietinum) And Application As Edible Coating On Cheddar Cheese

by Muhammad Ali Sabir (2008-VA-433) | Dr. Muhammad Nadeem | Dr. Saima Inayat | Prof. Dr. Muhammad Abdullah.

Material type: book Book; Literary form: not fiction Publisher: 2016Dissertation note: Cheddar cheese was collected from the market and coated with three different coatings. All the reagents used in this study were High Performance Liquid Chromatography grade and obtained from Sigma Aldrich, USA. Experiment were performed in completely randomized design. Cheddar cheese was ripened for 60-days for lipolysis and was analyzed at the interval of 30-days interval. Composition of cheese milk and cheese, peroxide value, Iodine value, free fatty acids and changes in fatty acids (short chain and unsaturated fatty acids) composition were determined. Fat content of all the treatments and control went on decreasing throughout the storage period of 60-days. There was not-significant difference in the protein content of cheddar cheese coated with different coatings.Moisture contents of cheddar cheese coated with different coatings decreased with the decreased ripening period of the cheddar cheese (P>0.05). Free fatty acids increased in all the treatments during the entire ripening period from 0 day to 60 days, the concentration of free fatty acids in all the treatments at all the determination time points were not different from each other and control. There was also increase the peroxide value of control sample from 0 day to 60-day time period of cheese ripening. All the determination frequencies showed that peroxide value of control and experimental samples were not different.Iodine value decreased in control sample day 0 to day 60 continuously, the decline in iodine value of control and experimental samples was not different.Concentration of short-chain, medium-chain and long-chain fatty acid decreased during the ripening period of 60 days but the decline in all the treatments was non-significant.Anisidine value increased in control sample day 0 to day 60 continuously. There also increased the Anisidine value higher in all treatments and control (P>0.05). These results suggest that galactomannas based coating can be used for the coating of cheddar cheese. Availability: Items available for loan: UVAS Library [Call number: 2701-T] (1).

191. Milk Protein

by Hurley, Walter L.

Edition: 1st ed. Material type: book Book; Literary form: not fiction Publisher: USA: Intech; 2014Availability: Items available for loan: Pattoki Library [Call number: 637.1 Hurley 32253 1st 2014 Dairy] (1).

192. Analytical Methods for Food and Dairy Powders

by Schuck, Pierre | Jeantet, Romain.

Edition: 1st ed. Material type: book Book; Literary form: not fiction Publisher: Malaysia: Wiley Blackwell; 2012Availability: Items available for loan: UVAS Library [Call number: 664.07 Schuck 28886 1st 2012 Food.Science] (1).

193. The theory and practice of icecream / 6th ed.

by Sommer, Hugo H.

Edition: 6th ed.Material type: book Book; Literary form: not fiction Publisher: University of Wisdom H.H Sommer 1951Availability: Items available for loan: Pattoki Library [Call number: Sommer 4256 6th 1951 Dairy 723 ] (1).

194. Judging Dairy Products

by Joihn A . Nelson, Ph. D | Joihn A . Nelson, Ph. D.

Edition: 4th.Material type: book Book; Literary form: not fiction Publisher: U.S.A: The Saybrook Press; 1981Availability: Items available for loan: UVAS Library [Call number: 637 John A 12505 4th 1981 Dairy] (1).

195. Dairy Science

by Peterson.

Edition: 2nd ed.Material type: book Book; Literary form: not fiction Publisher: USA: Lippincott company; 1950Availability: Items available for loan: Pattoki Library [Call number: 637 Peterson 11453 2nd 1950 Dairy] (1).

196. Making Cheeses

by Ogilvy, Susan.

Edition: 1st ed.Material type: book Book; Literary form: not fiction Publisher: Great Britain: 1976Availability: Items available for loan: Pattoki Library [Call number: 637.33 Susan 11333 1st 1976 Dairy] (1).

197. Dairy Cattle Feedind And Management

by Paul M. Reaves.

Edition: 5th ed.Material type: book Book; Literary form: not fiction Publisher: New York: 1954Availability: No items available

198. Hides And Skins

by Minnoch John K.

Edition: 1st ed.Material type: book Book; Literary form: not fiction Publisher: U.S.A: Gray Printing Co. Inc; 1956Availability: Items available for loan: UVAS Library [Call number: 675.2 John 12252 1st 1956 Lather] (1).

199. Dairy Cattle Feeding and Management

by Etgen William M | Robert E. James.

Edition: 7th edMaterial type: book Book; Literary form: not fiction Publisher: USA Hohn WIley & sons 1987Availability: Items available for loan: Pattoki Library [Call number: 636.2142 Etgen 12599 7th 1987 Dairy] (1).

200. Dairy production

by Ronald V. DIggins.

Edition: 1st edMaterial type: book Book; Literary form: not fiction Publisher: UK Prentice Hall 1965Availability: Items available for loan: Pattoki Library [Call number: 5265 637.12 Ronald V. Diggins342 1st ed Dairy Production] (1).



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