STANDARDIZATION OF METHOD FOR UTILIZATION OF PANEER WHEY IN CULTURED BUTTERMILK

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dc.contributor.advisorDr. K. D. Aparnathi
dc.contributor.authorMAHETA RIDDHIBEN GHANSHYAMBHAI
dc.date.accessioned2017-05-18T09:15:32Z
dc.date.available2017-05-18T09:15:32Z
dc.date.issued2012
dc.description.abstractWhey, a liquid by-product is obtained in manufacture of coagulated milk products. It causes serious disposal problems owing to its high BOD and COD values. The present investigation aimed at process standardization to utilize paneer whey in preparation of cultured buttermilk. In the study, work was carried out to standardized appropriate mode for addition of whey, select suitable starter culture, optimize amount whey incorporation, standardize composition of the product, evaluate the cultured buttermilk for keeping quality and analyze cultured buttermilk for composition as well as physico chemical characteristics. The curd was prepared using double toned milk (1.5% faten_US
dc.identifier.urihttp://krishikosh.egranth.ac.in/handle/1/5810011448
dc.keywordsSTANDARDIZATION OF METHOD, PANEER WHEY , CULTURED BUTTERMILKen_US
dc.language.isoenen_US
dc.publisherAnand Agricultural University, Ananden_US
dc.research.problemSTANDARDIZATION OF METHOD FOR UTILIZATION OF PANEER WHEY IN CULTURED BUTTERMILKen_US
dc.subDairy Chemistryen_US
dc.subjectStandardizationen_US
dc.themeCULTURED BUTTERMILKen_US
dc.these.typeM.Techen_US
dc.titleSTANDARDIZATION OF METHOD FOR UTILIZATION OF PANEER WHEY IN CULTURED BUTTERMILKen_US
dc.typeThesisen_US
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