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Quality assessment of misty dahi prepared from filled milk

A trial was conducted to assess the suitability of incorporating coconut fat as coconut cream in misty dahi at various levels and the properties of the product were studied. The physico-chemical properties such as titrable acidity, pH , total solids, setting time, protein, curd tension etc. and o...

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Bibliographic Details
Main Author:	Magna Thomas
Other Authors:	Mukundan M (Guide)
Format:	Ph.D Thesis
Language:	Undetermined
Published:	Mannuthy Department of Dairy Science, College of Veterinary and Animal Sciences 2003

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