A field experiment was conducted to study the on effect of pulsed magnetic field(PMF) on maize inbred BML-6 during Kharif,2012, at Seed Research and Technology Centre, Rajendranagar, Hyderabad. Seeds were exposed to pulsed magnetic fields of varying frequ

The present study is aimed to innovate and standardize technique in cheese making by whole pineapple juice used as a milk coagulant and incorporation of nutrients in cheese. It is also aimed to reduce the cost of rennet enzyme, easy availability and for those who are vegetarian and prohibited due to religious factor. Full cream milk was used to produce cheese by rennet enzyme in T1 & T2 while pineapple juice was incorporated as clotting agent in T3, T4 & T5. Ascorbic acid retention in T3, T4 & T5 was 1.16, 2.52 and 4.46 mg/100gm of cheese. It is a bioactive compound and is very essential to regulate various biochemical processes in the body. Presence of ascorbic acid in dairy product is an attractive feature of this study. The other chemical constituent viz protein, fat, SNF and moisture were found slightly lesser in juice treated cheese than rennet treated cheese (control) but there was no significant difference found in chemical constituents of cheese samples. Pineapple juice was found suitable for soft cheese production. The softness of cheese increased with the increase in quantity of juice in the treatments. The extra soft character of cheese in juice treated Bromelain enzyme present in juice as reported by Roseiro, et al., (2003) and Ilany and Netzer, (1969). The product was organoleptically analyzed for colour, flavour, texture and taste. Application of 2.5% juice scored 94, which was found highest than other treatments. The calculated Critical Difference of all treatments is 1.3618. It was found that T1 differs with T4 by 2.25, T2 differs with T4 by 2.25 and T3 differs with T4 by 1.75 significantly.