Dr. K. D. AparnathiPAI SHWETA G.2017-05-042017-05-042011http://krishikosh.egranth.ac.in/handle/1/5810010554The present project was planned and conducted to standardize the method for preparation of chhana podo. The study was divided into various phase viz. optimization for rate of sugar addition, selection of binder and rate of its addition, partial replacement of milk proteins with soybean proteins, evaluation of selected additives (baking aids, flavorings, texture improvers, lecithin and groundnut), optimization of baking parameters (baking temperature, baking time and thickness of the product), analysis of the product for composition and characteristics and evaluation of the product for stability during storage.enDairy TechnologyStandardizationThesis