Dr. S. V. PINTOMs. Binjan K. Patel2018-01-082018-01-082016http://krishikosh.egranth.ac.in/handle/1/5810039006The present investigation was planned and conducted to arrive at a recipe and develop a technology for the manufacture of Moringa buttermilk. This experiment was carried out in six phases viz. Phase 1: Screening of different sources of Moringa products; Phase II: Development of a tentative method and formulation for manufacture of Moringa buttermilk; Phase III: Optimization of level of TMS (per cent) in buttermilk, acidity of dahi (per cent LA) and level of Moringa (per cent); Phase IV: Evaluation of shelf life of the developed product(s); Phase V: Compositional analysis and computation of cost of production of Moringa buttermilk and Phase VI: Consumer response studyenDairy TechnologyStandardizationThesis