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 […]
Khoa/Mawa: Introl Classification, Composition, Storage and Uses | Dairy Technology
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List of Indian Dairy Products (With Nutritive Value and Uses)
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List of Indian diary products: 1. Kheer 2. Khurchan 3. Rabri 4. Kulfi/Malai-Ka-Baraf 5. Srikhand 6. Lassi 7. Ghee Residue. 1. Kheer: Kheer, also known as Basundi, is an Indian dessert prepared by the partial dehydration of whole milk in a karahi over a direct fire together with sugar and usually rice or occasionally semolina. […]
Surati Cheese: Composition, Preparation, Quality and Uses
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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. […]