Muhammad Yasin1, Romana Shahzadi1, Muhammad Riaz2, Mahideen Afridi2, Wajya Ajmal3, Obaid Ur Rehman2, Nazia Rehman3, Ghulam Muhammad Ali1,3, Muhammad Ramzan Khan1,2,3*
Mian Shamas Murtaza1,*, Aysha Sameen2, Saima Rafique3, Muhammad Shahbaz1,*, Nabeela Gulzar4, Mian Anjum Murtaza5, Umar Farooq1 and Iram Hafiz6
...nts. Hence, these can be fruitfully be used in manufacturing different kind of cheeses to have reduced or low fat, texturized or symbiotic product. Present study designed to evaluate the effect of different levels of inulin and resistant starch in low fat cheddar cheese to improve its quality. Different levels have significant effect on the physic-chemical (moisture, fat, protein, ash,) characters. Melt-ability and flow-ability showed inverse relationship with...
