The Indian Journal of Nutrition and Dietetics

Open Access Open Access  Restricted Access Subscription Access
Open Access Open Access Open Access  Restricted Access Restricted Access Subscription Access

Standardisation of the Method of Preparation of 'Yoghurt' at Room Temperature


Affiliations
1 Dairy Bacteriology, Southern Regional Station of National Dairy Research Institute, Bangalore - 560 030, India
     

   Subscribe/Renew Journal


'Yoghurt' is becomming more popular among fermented milks since it has nutritional and therapeutic properties. In the recent times, many physicians are prescribing to consume more of this type of fermented milk for those suffering from intestinal troubles, mostly the aged and the children group.
User
Notifications

Abstract Views: 273

PDF Views: 1




  • Standardisation of the Method of Preparation of 'Yoghurt' at Room Temperature

Abstract Views: 273  |  PDF Views: 1

Authors

K. R. S. Rao
Dairy Bacteriology, Southern Regional Station of National Dairy Research Institute, Bangalore - 560 030, India
N. Krishnappa
Dairy Bacteriology, Southern Regional Station of National Dairy Research Institute, Bangalore - 560 030, India
V. K. Nambudripad
Dairy Bacteriology, Southern Regional Station of National Dairy Research Institute, Bangalore - 560 030, India

Abstract


'Yoghurt' is becomming more popular among fermented milks since it has nutritional and therapeutic properties. In the recent times, many physicians are prescribing to consume more of this type of fermented milk for those suffering from intestinal troubles, mostly the aged and the children group.