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Ghatak, P. K.
- Enhancement of Shelf-Life of Kalakand with Food Additives
Abstract Views :185 |
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Authors
Affiliations
1 Department of Dairy Chemistry, West Bengal University of Animal and Fishery Sciences, Mohanpur Campus - 741 252, Nadia, West Bengal, IN
1 Department of Dairy Chemistry, West Bengal University of Animal and Fishery Sciences, Mohanpur Campus - 741 252, Nadia, West Bengal, IN
Source
The Indian Journal of Nutrition and Dietetics, Vol 40, No 6 (2003), Pagination: 212-217Abstract
Kalakand is a milk sweet prepared by blending cane sugar with khoa-a heat desiccated milk product. It is characterized by grainy texture and caramelized flavour. Kalakand has a slightly longer shelf-life as compared to khoa owing to its sugar content. Addition of preservatives like potassium sorbate, nisin, sodium and potassium metabisulphite have been found to be useful in extending the shelf-life of khoa. Therefore, the present study was undertaken to investigate the effect of addition of nisin (PI) and potassium metabisulphite (P2) on the shelf-life of kalakand during storage,- Enhancement of Shelf-Life of Buffalo Milk Burfi with Sodium and Potassium Metabisulphites
Abstract Views :178 |
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Authors
Affiliations
1 Department of Dairy Chemistry, West Bengal University of Animal and Fishery Sciences, Mohanpur Campus, Nadia-741 252, IN
1 Department of Dairy Chemistry, West Bengal University of Animal and Fishery Sciences, Mohanpur Campus, Nadia-741 252, IN
Source
The Indian Journal of Nutrition and Dietetics, Vol 40, No 5 (2003), Pagination: 174-178Abstract
Burfi is a most popular milk based confection. According to BIS specification (1970) burfi is expected to have good shelf life due to its low moisture content and high percentage of sugar. However burfi is most susceptible to microbial spoilage due to unhygienic conditions adopted during manufacture, handling and surface contamination. Various attempts have been made to enhance the shelf life of burfi.- Use of Sorbic Acid for Shelf Life Enhancement of Cow's Milk Peda
Abstract Views :288 |
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Authors
Affiliations
1 Department of Dairy Chemistry F/o Dairy Technology, West Bengal University of Animal and Fishery Sciences, Mohanpur Campus - 741 252, IN
1 Department of Dairy Chemistry F/o Dairy Technology, West Bengal University of Animal and Fishery Sciences, Mohanpur Campus - 741 252, IN
Source
The Indian Journal of Nutrition and Dietetics, Vol 36, No 9 (1999), Pagination: 412-417Abstract
Peda is a heat desiccated indigenous milk sweet prepared by heating a mixture of khoa and sugar until the desired granular and hard texture and flavour develops. But the product is prone to microbial spoilage. Several treatments including heat, using chemical preservations, low temperature storage are being employed to prevent the microbial spoilage of dairy and food products. Sorbic acid and its salts are considered as effective inhibitors against yeasts and moulds and also in controlling bacterial growth but to some lesser extent.- Effect of Admixing of Cow and Buffalo Milks on Compositional and Sensory Qualities of Shrikhand
Abstract Views :182 |
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Authors
P. K. Ghatak
1,
S. Dutta
1
Affiliations
1 Department of Dairy Chemistry, University of Animal and Fishery Sciences, Mohanpur Campus, IN
1 Department of Dairy Chemistry, University of Animal and Fishery Sciences, Mohanpur Campus, IN
Source
The Indian Journal of Nutrition and Dietetics, Vol 35, No 2 (1998), Pagination: 43-46Abstract
Shrikhand is sweetened lactic fermented milk product popular in the Western region of India and consumed as a dessert or snack food. It is preapred by draining whey from dahi. The milk solids of dahi are conserved in the form of chakka and finally converted to shrikhand. Shrikhand is prepared from cow milk buffalo milk or skim milk. An attempt has been made to prepare shrikhand from cow milk admixed with buffalo milk and examine the chemical and sensory quality of the product.- Chemical and Sensory Quality of Tofu from Soy-Milk
Abstract Views :208 |
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Authors
P. K. Ghatak
1,
A. Mukherjee
1
Affiliations
1 Department of Dairy Chemistry F/Diary Technology, West Bengal University of Animal and Fishery Sciences, Mohanapur Campus, West Bengal, 741252, IN
1 Department of Dairy Chemistry F/Diary Technology, West Bengal University of Animal and Fishery Sciences, Mohanapur Campus, West Bengal, 741252, IN
Source
The Indian Journal of Nutrition and Dietetics, Vol 34, No 8 (1997), Pagination: 199-202Abstract
Because of inadequate availabilrty of cow or buffalo milk, milk prepared from soybean may be used as substitute. Soy-miik is an exceiient source of easily digestible tiigh quality vegetable protein and is useful for reduction in cholesterol level. Varieties of Imitation dairy product hiave been developed from soy-milk.- Studies on the Properties of Concentrated Sterilized Buffalo Milk Fortified with Urea and 2-Deoxyribose during Storage
Abstract Views :172 |
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Authors
Affiliations
1 Department of Dairy Chemistry, Bidhan Chandra Krishi Viswavidyalaya, P.O. Mohanpur - 741252, West Bengal, IN
1 Department of Dairy Chemistry, Bidhan Chandra Krishi Viswavidyalaya, P.O. Mohanpur - 741252, West Bengal, IN