Mohsin, S.; Salariya, A. M.; Rashid, A. A.; Choudhry, S.
(Higher Education Commission, Paas, Lahore, 2015-09-15)
The effect of milk source on physico-chemical properties of cheddar cheese was
studied. Cheddar cheese samples were prepared from milk of buffalo, cow and their combinations in
75:25, 50:50 and 25:75 ratios. These samples ...