Studies of fortification of sour whey concentrate in Chakka for preparation of Shrikhand

Citation
Sd. Giram et al., Studies of fortification of sour whey concentrate in Chakka for preparation of Shrikhand, J FD SCI M, 38(3), 2001, pp. 294-295
Citations number
11
Language
INGLESE
art.tipo
Article
Categorie Soggetti
Food Science/Nutrition
Journal title
JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE
ISSN journal
0022-1155 → ACNP
Volume
38
Issue
3
Year of publication
2001
Pages
294 - 295
Database
ISI
SICI code
0022-1155(200105/06)38:3<294:SOFOSW>2.0.ZU;2-C
Abstract
Addition of 5% sour whey concentrate in chakka (both from cow's milk) incre ased the yield of shrikhand by 5% over that by traditional method. This add ition, however, did not bring about any change in the physical attributes o f shrikhand. Addition of whey concentrate to more than 5% level brought abo ut deterioration in the quality of shrikhand in terms of flavour, consisten cy, body and taste.