Preparation of Indigenous Milk Products - Curd or Dahi, Lassi, Khoa, Channa and Paneer.

(Part 8, Milk and Milk Products Technology, LPT)

Preparation of Indigenous Milk Products - Curd or Dahi, Lassi, Khoa, Channa and Paneer

by Prof. S Biswas & Dr. G Patra Department of LPT, F/O-VAS, WBUAFS

Description:

Note: The following pdf is the LPT note of (Unit 1) Milk and Milk Products Technology, Part 8 of BVSc & AH. *LPT - Livestock Products Technology.

Topics of the PDF file of 'Preparation of Indigenous Milk Products - Curd or Dahi, Lassi, Khoa, Channa and Paneer' :

Dahi or Curd Definition / Starter Culture required for Dahi / Procedure / Judging of Dahi / Lassi Definition / Composition of Lassi / Khoa (Khava /Mawa) / Chemical Composition of Khoa / Food and Nutritive Value of Khoa / Methods of Preparation of Khoa / Physicochemical changes in milk on conversion into khoa / Khoa based sweet / Channa Definition, Uses / Preparation of Channa / Paneer Definition / Composition of paneer / Flow Chart for Preparation of Paneer / Paneer dishes.

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