Chapter 27. Cheese Varieties Made by Direct Acidification of Hot Milk

  1. Y. H. Hui Senior Scientist
  1. Ramesh C. Chandan

Published Online: 1 AUG 2006

DOI: 10.1002/9780470113554.ch27

Book Title

Handbook of Food Products Manufacturing

Handbook of Food Products Manufacturing

Additional Information

How to Cite

Chandan, R. C. (2006) Cheese Varieties Made by Direct Acidification of Hot Milk, in Handbook of Food Products Manufacturing (ed Y. H. Hui), John Wiley & Sons, Inc., Hoboken, NJ, USA. doi: 10.1002/9780470113554.ch27

Editor Information

  1. Science Technology System, PO Box 1374, West Sacramento, CA 95691, USA

Author Information

  1. President, Global Technologies, Inc., 1364, 126th Avenue, NW, Coon Rapids, MN 55448-4004, USA

Publication History

  1. Published Online: 1 AUG 2006
  2. Published Print: 13 APR 2007

ISBN Information

Print ISBN: 9780470049648

Online ISBN: 9780470113554

SEARCH

CHAPTER TOOLS

Get PDF (330K)

Keywords:

  • cheese varieties and hot milk direct acidification;
  • Latin American white (LAW) or Hispanic cheeses (Queso Blanco);
  • Chhana - Indian ricotta-like product

Summary

This chapter contains sections titled:

  • Ricotta Cheese

  • Chhana

  • Paneer

  • Latin American White Cheeses

  • References

Get PDF (330K)