CHARACTERIZATION OF KHOA PREPARED FROM CAMEL MILK AND EVALUATION OF ITS SUITABILITY FOR PREPARATION OF SELECTED SWEETS

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dc.contributor.advisorDr. K D Aparnathi
dc.contributor.authorCHAUDHARY MILANKUMAR JASHUBHAI
dc.date.accessioned2017-04-17T05:19:23Z
dc.date.available2017-04-17T05:19:23Z
dc.date.issued2013
dc.description.abstractKhoa, a heat desiccated milk product, is used as base material for manufacture of many popular sweets. Camel milk is known for its nutritional and medicinal properties. However, information on composition and characteristics of khoa prepared from camel milk and its suitability in preparation of sweets is not available in the literature. Therefore, need was felt to undertake systematic study for generating data on such information pertaining to khoa prepared from camel milk. In present study work was carried out to prepare khoa from camel milk; to characterize it for gross composition, chemical characteristics, rheological properties and sensory attributes and to evaluate suitability of the khoa for preparation of burfi and gulabjamun. For the purpose of comparison khoa was also prepared from cow as well as buffalo milk. Average TS, fat, SNF, protein, lactose, ash and chloride content of camel milk wasen_US
dc.identifier.urihttp://krishikosh.egranth.ac.in/handle/1/5810009682
dc.keywordsKHOA, CAMEL MILK, PREPARED FROM CAMEL, SELECTED SWEETSen_US
dc.language.isoenen_US
dc.publisherAnand Agricultural University, Ananden_US
dc.research.problemCHARACTERIZATION OF KHOA PREPARED FROM CAMEL MILK AND EVALUATION OF ITS SUITABILITY FOR PREPARATION OF SELECTED SWEETSen_US
dc.subDairy Chemistryen_US
dc.subjectDairy Science, Analysisen_US
dc.subjectAnalysisen_US
dc.themeAnalysis,Dairy chemistryen_US
dc.these.typeM.Sc
dc.titleCHARACTERIZATION OF KHOA PREPARED FROM CAMEL MILK AND EVALUATION OF ITS SUITABILITY FOR PREPARATION OF SELECTED SWEETSen_US
dc.typeThesisen_US
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