Development of Technology for Manufacture of Probiotic Shrikhand

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dc.contributor.advisorDr. J.P.Prajapati
dc.contributor.authorPatel Bhagyesh Jagdishbhai
dc.date.accessioned2017-04-17T11:20:17Z
dc.date.available2017-04-17T11:20:17Z
dc.date.issued2013
dc.description.abstractthe present study, different combination of probiotic starter culture used for Shrikhand viz., Streptococcus thermophilus (NPC), Acidophilus Bifidobacterium yoghurt culture (PC 1), Yo-flex + Lactobacillus helveticus (PC 2), Yo-flex + Lactobacillus rhamnosus (PC 3), Streptococcus thermophilus + Lactobacillus helveticus (PC 4) and Streptococcus thermophilus+ Lactobacillus rhamnosus (PC 5). The culture Streptococcus thermophilus (NPC) was used for control-Shrikhand. The Shrikhand samples, as per need of the experimentationen_US
dc.identifier.urihttp://krishikosh.egranth.ac.in/handle/1/5810009714
dc.keywordsDEVELOPMENT OF TECHNOLOGY, PROBIOTIC SHRIKHAND,SHRIKHANDen_US
dc.language.isoenen_US
dc.publisherAnand Agricultural University, Ananden_US
dc.research.problemDevelopment of Technology for Manufacture of Probiotic Shrikhanden_US
dc.subDairy Technologyen_US
dc.subjectDairy Technology, Studyen_US
dc.subjectStudyen_US
dc.themeDairy Technology, Studyen_US
dc.these.typeM.Sc
dc.titleDevelopment of Technology for Manufacture of Probiotic Shrikhanden_US
dc.typeThesisen_US
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