Comparative study on the shelf-life of sweetened and salted lassi prepared from buffalo and cow milks

By:

ARORA, Neerja

Material type: Text

TextPublication details: Ludhiana PAU 1982Edition: Food Science and TechnologyDescription: 94,3LSubject(s):

DDC classification:

T 637.24 A76C

Summary: The sweetened and malted lassi were prepared from buffalo and cow milks standardized at 6% fat and 9% SNY and 4% fat and 85% SNY respectively The clot of the curd was broken and churned. With equal quantities of water and 8% sugar and 08% salt, for 45 min

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Item type	Current library	Call number	Status	Date due	Barcode
Theses/ Dissertation	Mohinder Singh Randhawa Library	T 637.24 A76C (Browse shelf(Opens below))	Not for loan		138161
Theses/ Dissertation	Mohinder Singh Randhawa Library	T 637.24 A76C (Browse shelf(Opens below))	Not for loan		138162

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The sweetened and malted lassi were prepared from buffalo and cow milks standardized at 6% fat and 9% SNY and 4% fat and 85% SNY respectively The clot of the curd was broken and churned. With equal quantities of water and 8% sugar and 08% salt, for 45 min

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