The Indian Journal of Nutrition and Dietetics

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Effect of Stabilizers on Sensory Characteristics of Yoghurt Prepared from Soy-Cow Milk Blend


Affiliations
1 SMS, Department of Food Technology, KVK, Jalna, India
2 College of Food Technology, Marathwada Agricultural University, Parbhani - 431 402, India
     

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The fermented milk products occupy an important place in the diet of Indian people where the majority of the population is vegetarian and for them milk and milk products are one of the main sources of animal proteins.
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  • Effect of Stabilizers on Sensory Characteristics of Yoghurt Prepared from Soy-Cow Milk Blend

Abstract Views: 276  |  PDF Views: 0

Authors

B. A. Jadhav
SMS, Department of Food Technology, KVK, Jalna, India
R. B. Kshirsagar
College of Food Technology, Marathwada Agricultural University, Parbhani - 431 402, India
K. S. Gadhe
College of Food Technology, Marathwada Agricultural University, Parbhani - 431 402, India
B. M. Patil
College of Food Technology, Marathwada Agricultural University, Parbhani - 431 402, India

Abstract


The fermented milk products occupy an important place in the diet of Indian people where the majority of the population is vegetarian and for them milk and milk products are one of the main sources of animal proteins.