Mississippi State University Scholars Junction Theses and Dissertations Theses and Dissertations 1-1-2008 Product Formulation And Consumer Acceptability Of Processed Cheese Made With Different Types Of Cocoas And Chocolates & Product Formulation And Quantitative Descriptive Analysis Of Aged Cheddar Cheese With Different Types Of Chocolate Inclusions Vishal Kumar Royyala Follow this and additional works at: https://scholarsjunction.msstate.edu/td Recommended Citation Royyala, Vishal Kumar, "Product Formulation And Consumer Acceptability Of Processed Cheese Made With Different Types Of Cocoas And Chocolates & Product Formulation And Quantitative Descriptive Analysis Of Aged Cheddar Cheese With Different Types Of Chocolate Inclusions" (2008). Theses and Dissertations. 3646. https://scholarsjunction.msstate.edu/td/3646 This Graduate Thesis - Open Access is brought to you for free and open access by the Theses and Dissertations at Scholars Junction. It has been accepted for inclusion in Theses and Dissertations by an authorized administrator of Scholars Junction. For more information, please contact
[email protected]. PRODUCT FORMULATION AND CONSUMER ACCEPTABILITY OF PROCESSED CHEESE MADE WITH DIFFERENT TYPES OF COCOAS AND CHOCOLATES & PRODUCT FORMULATION AND QUANTITATIVE DESCRIPTIVE ANALYSIS OF AGED CHEDDAR CHEESE WITH DIFFERENT TYPES OF CHOCOLATE INCLUSIONS By Vishal Kumar Royyala A Thesis Submitted to the Faculty of Mississippi State University in Partial Fulfillment of the Requirements for the Degree of Master of Science