DEVELOPMENT OF ARTIFICIALLY CARBONATED FERMENTED MILK

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dc.contributor.advisorDr. J.B. Prajapati
dc.contributor.authorNihir P. Shah
dc.date.accessioned2017-06-27T09:29:05Z
dc.date.available2017-06-27T09:29:05Z
dc.date.issued2009
dc.description.abstractCarbonated fermented milk occupies a prime position in present era since they have been nutritionally proven and time tested for safety and acceptability. Soft drinks have a huge market all over the world. However, as people are becoming more conscious about health & nutrition, and the society has been aware of the hazardous effects of soft drinks, a special niche for self carbonated nutritious fermented milk based drink is emerging. Typical carbonated milks are Kefir and Koumiss, which are known since ages in the regions between Eastern Europe & Mongolia for their sensory characteristics including sparkling taste and alcoholic flavor. They have health potential due to live microflora, certain peptides, soluble and insoluble polysaccharides. However, control of carbonation and yeast fermentation are major problem in such products. Hence, an artificially carbonated fermented milk without alcohol in the product shall be more appreciateden_US
dc.identifier.urihttp://krishikosh.egranth.ac.in/handle/1/5810023517
dc.keywordsARTIFICIALLY CARBONATED FERMENTED MILK, CARBONATED FERMENTED MILK, FERMENTED MILKen_US
dc.language.isoenen_US
dc.publisherAnand Agricultural University, Ananden_US
dc.research.problemDEVELOPMENT OF ARTIFICIALLY CARBONATED FERMENTED MILKen_US
dc.subDairy Microbiologyen_US
dc.subjectDairy Microbiologyen_US
dc.subjectAnalysisen_US
dc.themeARTIFICIALLY CARBONATED FERMENTED MILKen_US
dc.these.typeM.Tech.en_US
dc.titleDEVELOPMENT OF ARTIFICIALLY CARBONATED FERMENTED MILKen_US
dc.typeThesisen_US
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