Technological and physico-chemical studies on frozen yoghurt

By:

Gurjit Singh

Material type: Text

TextPublication details: Ludhiana PAU 1997Edition: Deptt. of Food Science and Technology CoADescription: 29cm; 53lSubject(s):

DDC classification:

T 637.14 G96T

Summary: Buffalo milk (fat 60%), cow milk (fat 45%) and goat milk (fat 35%) with SNF kept constant at 90 percent level were used in the present investigation Paneer was manufactured from each type of milk using 1 0 percent citric acid solution as coagulant The pan

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Holdings
Item type	Current library	Call number	Status	Date due	Barcode
Theses/ Dissertation	Mohinder Singh Randhawa Library	T 637.14 G96T (Browse shelf(Opens below))	Not for loan		220112

Buffalo milk (fat 60%), cow milk (fat 45%) and goat milk (fat 35%) with SNF kept constant at 90 percent level were used in the present investigation Paneer was manufactured from each type of milk using 1 0 percent citric acid solution as coagulant The pan

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