Selection of improved starters and a study of their effect on the keeping quality taste and flavour of butter under Punjab conditions

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Material type: Text

TextPublication details: Ludhiana PAU 1960Edition: PAUDDC classification:

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Holdings
Item type	Current library	Call number	Status	Date due	Barcode
Theses/ Dissertation	Mohinder Singh Randhawa Library	T 637.2 A25S (Browse shelf(Opens below))	Not for loan		9426

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Previous	T 637.146 S33E Effect of cultures, quantity of starters and time of incubation on the quality of curd- the fermented milk product	T 637.147 R17F Formation of artificial casein micelles and their physico-chemical studies	T 637.147 R17F Formation of artificial casein micelles and their physico-chemical studies	T 637.2 A25S Selection of improved starters and a study of their effect on the keeping quality taste and flavour of butter under Punjab conditions	T 637.2 N40R Rate of creaming in cows and buffaloes milk as effected by the size of fat globules; twice of halding, temp. of halding and presence of anticreaming constituents	T 637.2 R17E Effect of different thermal treatments of buffalo-milk cream on the hardness and recovery of butter	T 637.23 D11S Study of the indigenous methods of butter and ghee making in different parts of the Punjab state and of the possibilitie of bringing about improvements therein	Next

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