The Indian Journal of Nutrition and Dietetics

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Acceptability Trials of Milk and Curds after Boiling/Storing in Different Types of Utensils


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1 Department of Home Science, Maharani's College, University of Rajasthan, Jaipur-302004, India
     

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Milk is an ideal food for both young and old and its merits, from the nutritional stand point as well as from the culinary perspectives are appreciated widely. It is a complex fluid containing a variety of proteins, of good quality fats and carbohydrates (in the unique form of lactose) and innumerable minerals and vitamins.
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  • Acceptability Trials of Milk and Curds after Boiling/Storing in Different Types of Utensils

Abstract Views: 339  |  PDF Views: 1

Authors

Padmini Gupta
Department of Home Science, Maharani's College, University of Rajasthan, Jaipur-302004, India

Abstract


Milk is an ideal food for both young and old and its merits, from the nutritional stand point as well as from the culinary perspectives are appreciated widely. It is a complex fluid containing a variety of proteins, of good quality fats and carbohydrates (in the unique form of lactose) and innumerable minerals and vitamins.