Technological and Physio-chemical studies on the utilization of soya milk and goundnut milk in the manufacture of paneer

By:

Gupta, Renu

Material type: Text

TextPublication details: Ludhiana PAU 1990Edition: Food Science and TechnologyDescription: 29cm. 121, 14LSubject(s):

DDC classification:

T 663.64 G96T

Summary: Buffalo milk (fat 60%) with SNF kept constant at 90 per cent level, soyamilk and groundnut milk (8 per cent or more total solids) were studied for making cheese The buffalo milk was partially replaced with soyamilk/groundnut milk at 10, 20, 30 and 40 per

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Holdings
Item type	Current library	Call number	Status	Date due	Barcode
Theses/ Dissertation	Mohinder Singh Randhawa Library	T 663.64 G96T (Browse shelf(Opens below))	Not for loan		186643
Theses/ Dissertation	Mohinder Singh Randhawa Library	T 663.64 G96T (Browse shelf(Opens below))	Not for loan		186644

Buffalo milk (fat 60%) with SNF kept constant at 90 per cent level, soyamilk and groundnut milk (8 per cent or more total solids) were studied for making cheese The buffalo milk was partially replaced with soyamilk/groundnut milk at 10, 20, 30 and 40 per

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