In this article we will discuss about:- 1. Introduction to Dahi 2. Definition of Dahi or Curd 3. Classification 4. Food and Nutritive Value 5. Composition 6. Method of Production 7. Market Quality 8. Packaging, Storage and Keeping Quality 9. Uses. Contents: Introduction to Dahi Definition of Dahi or Curd Classification of Dahi Food and Nutritive Value of Dahi Composition [...]
In this article we will discuss about:- 1. Introduction to Khoa 2. Definition of Khoa 3. Classification 4. Composition, Food and Nutritive Value 5. Methods of Production 6. Physico-Chemical Changes in Milk on Conversion into Khoa 7. Market Quality 8. Yield and Overrun 9. Packaging, Storage and Marketing 10. Keeping Quality 11. Type of Spoilage 12. Judging and Grading 13. [...]
In this article we will discuss about:- 1. Definition and Composition of Surati Cheese 2. Method of Preparation of Surati Panir 3. Yield and Market Quality 4. Keeping Quality and Uses. Definition and Composition of Surati Cheese: Panir refers to the indigenous variety of rennet-coagulated, small-sized, soft cheese. Examples are- surati panir, bandal cheese, etc. Composition: The approximate composition of [...]