Physico-Chemical, Sensory, Rheological Characteristics and Storage related changes in Market Samples of Milk Cake at Ambient Temperature

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dc.contributor.advisorDr. V. R. Boghra
dc.contributor.authorPATEL SANKETKUMAR YOGESHBHAI
dc.date.accessioned2017-05-24T10:16:01Z
dc.date.available2017-05-24T10:16:01Z
dc.date.issued2010
dc.description.abstractSamples of Milk cake were collected from three different cities viz. Ahmedabad (C1), Baroda (C2), Surat (C3) in shopkeepers’ package and carried to the laboratory. From all the three cities, a total twenty two samples were collected. The samples were subjected to physico-chemical, rheological and sensory profile. Four fresh Milk cake samples from well-known manufacturers of Surat city of Gujarat state were collected in manufacturers’ package for carrying out storage study. The same packages were stored for a period of 9 days at ambient temperature. These samples were analyzed for proximate composition and storage related changes along with sensory and textural characteristics. The market Milk cake contained on an average ofen_US
dc.identifier.urihttp://krishikosh.egranth.ac.in/handle/1/5810012317
dc.keywordsPhysico-Chemical, Sensory, Rheological Characteristics, Storage Related Changes in Market Samples of Milk cake, Ambient Temperatureen_US
dc.language.isoenen_US
dc.publisherAnand Agricultural University, Ananden_US
dc.research.problemPhysico-Chemical, Sensory, Rheological Characteristics and Storage related changes in Market Samples of Milk Cake at Ambient Temperatureen_US
dc.subDairy Chemistryen_US
dc.subjectDairy Chemistryen_US
dc.subjectStudyen_US
dc.themetorage Related Changes in Market Samples of Milk cakeen_US
dc.these.typeM.Techen_US
dc.titlePhysico-Chemical, Sensory, Rheological Characteristics and Storage related changes in Market Samples of Milk Cake at Ambient Temperatureen_US
dc.typeThesisen_US
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