STUDIES ON MARKET QUALITY OF DAHI WITH SPECIAL EMPHASIS ON PRESENCE OF LACTIC CULTURES
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Date
2010
Authors
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Journal ISSN
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Publisher
Anand Agricultural University, Anand
Abstract
The present study was planned to survey the traditionally and commercially
made dahi and also to isolate and characterize Lactic Acid Bacteria from the
traditionally made dahi samples. Samples were drawn from 3 commercial and 4
traditional dahi manufacturers and were subjected to microbiological, physicochemical
and sensory evaluation.
Description
Keywords
Dairy Microbiology, Study