Mian Shamas Murtaza1, Aysha Sameen1, Nuzhat Huma1 and Fatma Hussain2
...e, it was concluded that hydrocolloids particularly guar gum can effectively be used up to 0.45% to improve the functionality and acceptability of low fat Cheddar cheese....
Nadia Sharif1, *Neelma Munir1 and Shagufta Naz1
MICROBIAL PRODUCTION OF ALGINATE
...dant in nature; they are hydrocolloids, water soluble biopolymers. Alginate is a natural polysaccride that occur as 30 to 60% structural component of brown algae. Alginate favorable properties like ease of gelation and biocompatibility promote its applications in engineering and bio medical science....
Sarfraz Ahmad1, Mian Anjum Murtaza1,* and Kashif Akram1,2
...he prospects of selected hydrocolloids to enhance the quality and functionality of low fat Mozzarella cheese from buffalo milk. Two hydrocolloids i.e. inulin (0.2, 0.4 and 0.6%) and resistant starch (0.5, 1.0 and 1.5) were added in Mozzarella cheese making from low fat milk (2% fat). The positive (4% milk fat) and negative (2% milk fat) control samples were also prepared for comparison. The Mozzarella cheese samples were ana...
