Reduction of curd-forming period in Shrikhand manufacturing process

• 1 January 1985
• journal article
• Published by EDP Sciences in Le Lait
• Vol. 65  (647-648) , 55-64
• https://doi.org/10.1051/lait:1985647-6485

Abstract

Keywords

• SHRIKHAND
• FERMENTED MILK
• HEAT TREATMENT
• ACIDIFICATION
• ORGANOLEPTIC QUALITIES