International Journal of Food Science and Nutrition

International Journal of Food Science and Nutrition


International Journal of Food Science and Nutrition
International Journal of Food Science and Nutrition
Vol. 2, Issue 1 (2017)

Guava cheese preparation to reduce the perishable loss of fruits and influence of the chemical composition during storage of cheese


Dr. Akanksha Mehto, Pratik Kumar Mehto

Guava fruits have very short shelf life making it difficult for distant marketing. The processing for guava needs to be developed in order to lower the marketing costs and reduce wastage and losses in the production chain. Guava fruits were used to prepare guava cheese by standard method. The influence chemical composition and storability of guava cheese were evaluated on the basis of pH, total titrable acidity, ascorbic acid, reducing sugar, non-reducing sugar, total sugar and microbial counts were determined on 0, 30, 60 and 90 days of storage.
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