(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:
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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