摘要 : This article presents the technological advancements made for the production of traditional Indian dessicated and heat-acid coagulated dairy products. The development of milk products in India is briefly discussed as well as the w... 展开
作者 | Bandyopadhyay P |
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作者单位 | |
期刊名称 | 《Indian Dairyman》 |
总页数 | 7 |
语种/中图分类号 | 英语 / TS2 |
关键词 | acidification buffalo milk chhana coagulation curd equipment food packaging food processing food quality heat treatment khoa mechanization milk milk fat milk products modified atmosphere storage organoleptic traits paneer s torage life sugar sweets technology whey |
馆藏号 | N2008EPST0008472 |