Practical Application in Cheese Fortification

ABSTRACT The study comprised of developing vitamin A rich low fat cottage cheese using carrot pulp with different concentrations of carrot pulp used 3%, 6%, 9%, 12% and 15% coded as T1,T2,T3,T4 and T5 respectively, then these cottage cheese were sensory evaluated by a panel of 5 members drawn from the faculty of college. The code “T3” i.e. 9% was found to be the most acceptable after scoring in ...