Dr. H. G. PatelJay. S. Makhecha2017-05-202017-05-202012http://krishikosh.egranth.ac.in/handle/1/5810011830The present study was planned with an objective to assess the shelf life of Thabdi using selected packaging materials at room temperature (30±2ºC) and refrigeration temperature (7±2ºC) and to study the compositional, physico-chemical, microbial, sensory and textural changes taking place in packed Thabdi at regular interval of storage. Thabdi was prepared according to theenDairy TechnologyStudyThesis