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Journal of Food Processing & Technology
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Research Article - (2018) Volume 9, Issue 10

Impact of Whey Protein-Based Active Edible Coating and Plant-Based Natural Essential Oils on the Quality Attributes of Soft Cheese

Rizwan Arshad1*, Aysha Sameen1, Nuzhat Huma1 and Muhammad Anjum Zia2
1National Institute of Food Science and Technology, University of Agriculture, Faisalabad-38040, Pakistan
2Department of Biochemistry, University of Agriculture, Faisalabad-38040, Pakistan
*Corresponding Author: