STUDIES ON MARKET QUALITY OF DAHI WITH SPECIAL EMPHASIS ON PRESENCE OF LACTIC CULTURES

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dc.contributor.advisorDr. J. B.Prajapati
dc.contributor.authorNAMRATA JAYENDRABHAI PARMAR
dc.date.accessioned2017-05-23T04:20:18Z
dc.date.available2017-05-23T04:20:18Z
dc.date.issued2010
dc.description.abstractThe 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.en_US
dc.identifier.urihttp://krishikosh.egranth.ac.in/handle/1/5810012081
dc.keywordsStudies on market quality of dahi, lactic culturesen_US
dc.language.isoenen_US
dc.publisherAnand Agricultural University, Ananden_US
dc.research.problemSTUDIES ON MARKET QUALITY OF DAHI WITH SPECIAL EMPHASIS ON PRESENCE OF LACTIC CULTURESen_US
dc.subDairy Microbiologyen_US
dc.subjectDairy Microbiologyen_US
dc.subjectStudyen_US
dc.themeStudies on market quality of dahi,en_US
dc.these.typeM.Tech.en_US
dc.titleSTUDIES ON MARKET QUALITY OF DAHI WITH SPECIAL EMPHASIS ON PRESENCE OF LACTIC CULTURESen_US
dc.typeThesisen_US
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