STUDIES ON PRESERVATION OF PANEER BY HURDLE TECHNOLOGY

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dc.contributor.authorTHIPPESWAMY,L
dc.date.accessioned2019-07-05T10:49:02Z
dc.date.available2019-07-05T10:49:02Z
dc.date.issued2007
dc.description.abstractDairy industry in India has witnessed rapid growth in the last three decades. The milk production during the year 2006 was 96.2 million tonnes (Sadana, 2006). It is estimated that 1 to 2 per cent of the total milk produced is converted into paneer out of annual production of 150,000 tonnes (Aneja et al., 2002). Among several preservation techniques available, hurdle technology seems to be promising one for preservation of high moisture dairy products
dc.identifier.urihttp://krishikosh.egranth.ac.in/handle/1/5810112924
dc.keywordsDairy Technology
dc.pages112p.
dc.publisherKarnataka Veterinary Animal And Fisheries Sciences University, Bidar
dc.subDairy Technology
dc.these.typeM.Sc
dc.titleSTUDIES ON PRESERVATION OF PANEER BY HURDLE TECHNOLOGY
dc.typeThesis
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