By products of milk processing: 1. T. Casein (Edible) 2. Buttermilk 3. Whey 4. Lassi 5. Ghee-Residue. 1. T. Casein (Edible): Edible casein may be defined as casein which has been isolated from skim milk by taking special precautions to ensure its suitability for use in patented food and pharmaceutical preparations. These precautions are concerned […]
By Products of Milk Processing
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Dahi (Curd): Intro, Classification, Composition, Nutritive Value and Uses
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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 […]
Khoa/Mawa: Introl Classification, Composition, Storage and Uses | Dairy Technology
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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 […]