Technological evaluation of different milks for the preparation of paneer

By:

Barinder Kaur

Material type: Text

TextPublication details: Ludhiana PAU 2010Edition: Food Science and TechnologyDescription: 29cm. ; 65Subject(s):

DDC classification:

T 637.3 B27T

Summary: The present study was carried out to evaluate different milks for the preparation of paneer. The fat levels used in buffalo milk were 3, 4, 5 and 6 per cent. The use of cow milk as replacement of buffalo milk for the preparation of paneer was at 0, 25, 50

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Holdings
Item type	Current library	Call number	Status	Date due	Barcode
Theses/ Dissertation	Mohinder Singh Randhawa Library	T 637.3 B27T (Browse shelf(Opens below))	Not for loan		250522

The present study was carried out to evaluate different milks for the preparation of paneer. The fat levels used in buffalo milk were 3, 4, 5 and 6 per cent. The use of cow milk as replacement of buffalo milk for the preparation of paneer was at 0, 25, 50

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