STANDARDIZATION OF METHOD FOR UTILIZATION OF UNFERMENTED PANEER WHEY FOR PREPARATION OF BUTTER MILK TYPE BEVERAGE

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dc.contributor.advisorDr. K. D. Aparnathi
dc.contributor.authorMS. BENCY ANTONY
dc.date.accessioned2017-05-18T09:18:46Z
dc.date.available2017-05-18T09:18:46Z
dc.date.issued2012
dc.description.abstractThe present project was planned and conducted for standardization of method to utilize the unfermented paneer whey in preparation of buttermilk type whey beverage. Looking at the rich nutritional composition and characteristics of paneer whey, particularly its acidic nature and salty taste, it was proposed to utilize the unfermented paneer whey in the formulation of a butter milk type beverage which exhibits desirable taste characteristics in line with traditional thirst quenchersen_US
dc.identifier.urihttp://krishikosh.egranth.ac.in/handle/1/5810011449
dc.keywordsBUTTER MILK TYPE BEVERAGE, STANDARDIZATION OF METHOD, UNFERMENTED PANEER WHEYen_US
dc.language.isoenen_US
dc.publisherAnand Agricultural University, Ananden_US
dc.research.problemSTANDARDIZATION OF METHOD FOR UTILIZATION OF UNFERMENTED PANEER WHEY FOR PREPARATION OF BUTTER MILK TYPE BEVERAGEen_US
dc.subDairy Chemistryen_US
dc.subjectDairy Chemistryen_US
dc.subjectStandardizationen_US
dc.themeBUTTER MILK TYPE BEVERAGEen_US
dc.these.typeM.Techen_US
dc.titleSTANDARDIZATION OF METHOD FOR UTILIZATION OF UNFERMENTED PANEER WHEY FOR PREPARATION OF BUTTER MILK TYPE BEVERAGEen_US
dc.typeThesisen_US
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