Curd Forming Properties of Sheep Milk
| dc.contributor.advisor | Belhe, N.D. | |
| dc.contributor.author | Deshmukh, N.V. | |
| dc.date.accessioned | 2018-08-07T11:34:14Z | |
| dc.date.available | 2018-08-07T11:34:14Z | |
| dc.date.issued | 1986 | |
| dc.description.abstract | The objectives of the investigation were to study the chemical composition of milk and curd from sheep and cow milk alongwith the clotting behaviour of milk, curd tension and syneresis rate. The total solids content was much higher (16.84%) in the sheep milk than in cow milk (12.90%) the sheep contained 5.81 % Protein 4.50% casein, 5.27% fat and 4.12% lactose while these figures in cow milk were 3.40, 2.57, 4.10 and 4.84 per cent respectively. The average clotting time in sheep milk was 54.57 seconds as against 67.3 seconds in cow milk. | en_US |
| dc.identifier.uri | http://krishikosh.egranth.ac.in/handle/1/5810063652 | |
| dc.keywords | Sheep Milk | en_US |
| dc.language.iso | en | en_US |
| dc.pages | 81pp | en_US |
| dc.publisher | Mahatma Phule Krishi Vidyapeeth, Rahuri. | en_US |
| dc.sub | Animal Genetics and Breeding | en_US |
| dc.subject | null | en_US |
| dc.these.type | M.Sc | |
| dc.title | Curd Forming Properties of Sheep Milk | en_US |
| dc.type | Thesis | en_US |