摘要 : The progressive fermentation of milk into dahi brought about little or no change in the total solids, fat, protein and milk salts, but significant decreases in the lactose content and pH value. The conversion of dahi into chakka c... 展开 The progressive fermentation of milk into dahi brought about little or no change in the total solids, fat, protein and milk salts, but significant decreases in the lactose content and pH value. The conversion of dahi into chakka concentrated milk solids, separated out whey and advanced the fermentation of lactose. Shrikhand prepared from buffalo or cow milk retained quantitatively all the constituents in proportion to the addition of sugar. There was little or no change in pH during the conversionof chakka into shrikhand. The mineral composition remained more or less unchanged, except citrate which disappeared completely at dahi stage of both buffalo and cow milk. Although greater part of the solubilized minerals drained along with whey, considerable amounts of all the minerals remained aggregated into chakka from both milk systems. All the minerals were quantitatively transferred from chakka into shrikhand for both buffalo and cow milk. However, the minerals got diluted in proportion to the addition of sugar. The fermentation of milk brought about highly significant changes in mineral contents during transition from colloidal to soluble phase, which was faster and greater for buffalo milk. 收起