Effects of fat content on physico-chemical and sensory properties of buffalo milk dahi (yogurt)

被引：0
|
作者：
Pandya, N. [1 ]
Kanawjia, S. [1 ]
Dave, R. [2 ]
机构：
[1] Natl Dairy Res Inst, Dairy Technol Dept, Karnal, India
[2] S Dakota State Univ, Dept Dairy Sci, Brookings, SD 57007 USA
来源：
JOURNAL OF ANIMAL SCIENCE | 2004年 / 82卷
关键词：
buffalo milk; fat; dahi;
D O I：
暂无
中图分类号：
S8 [畜牧、 动物医学、狩猎、蚕、蜂];
学科分类号：
0905 ;
摘要：
引用
收藏
页码：236 / 236
页数：1
相关论文
共 50 条
  • [41] Physico-chemical composition and antioxidant potential of buffalo colostrum, transition milk, and mature milk
    Qureshi, Tahir Mahmood
    Yaseen, Muhammad
    Nadeem, Muhammad
    Murtaza, Mian Anjum
    Munir, Masooma
    JOURNAL OF FOOD PROCESSING AND PRESERVATION, 2020, 44 (10)
  • [42] Effect of a low temperature step during fermentation on the physico-chemical properties of fat-free yogurt
    Trejo, R.
    Corzo-Martinez, M.
    Wilkinson, S.
    Higginbotham, K.
    Harte, F. M.
    INTERNATIONAL DAIRY JOURNAL, 2014, 36 (01) : 14 - 20
  • [43] Effects of soy milk incorporation on some physico-chemical and sensory properties, colour intensity and the cost of Kashar cheese
    Gökçe, R
    Gürsoy, O
    MILCHWISSENSCHAFT-MILK SCIENCE INTERNATIONAL, 2003, 58 (9-10): : 493 - +
  • [44] EFFECTS OF MICROWAVE ROASTING TIME ON PHYSICO-CHEMICAL PROPERTIES AND SENSORY EVALUATION OF GERMINATED RED BROWN RICE MILK
    Le, Tuan Quoc
    Le, Nhat Quoc
    JOURNAL OF MICROBIOLOGY BIOTECHNOLOGY AND FOOD SCIENCES, 2021, 11 (02): : 1 - 6
  • [45] EVALUATION OF THE EXPERIMENTAL FRAUD OF BUFFALO CHEESE BY SENSORY ANALYSIS AND PHYSICO-CHEMICAL PARAMETERS
    Ferreira Cardoso, Gabrielle Virginia
    Sacramento Oliveira, Andrey Carlos
    Silva, Josyane Brasil
    da Silva, Andreia Silva
    Costa Araujo, Wanessa Shuellen
    Conceicao de Lima Nunes, Emilia Socorro
    Roos, Talita Bandeira
    Moraes, Carina Martins
    BUFFALO BULLETIN, 2019, 38 (03): : 521 - 529
  • [46] Effect of cooking temperature and time on the physico-chemical, histological and sensory properties of female carabeef (buffalo) meat
    Vasanthi, C.
    Venkataramanujam, V.
    Dushyanthan, K.
    MEAT SCIENCE, 2007, 76 (02) : 274 - 280
  • [47] Effect of incorporation of calcium lactate on physico-chemical, textural, and sensory properties of restructured buffalo meat loaves
    Irshad, A.
    Sharma, B. D.
    Ahmed, S. R.
    Talukder, S.
    Malav, O. P.
    Kumar, Ashish
    VETERINARY WORLD, 2016, 9 (02) : 151 - 159
  • [48] Physico-chemical Properties and Sensory of Commercial Egg Tofu
    Murad, Maizura
    Abdullah, Aminah
    Mustapha, Wan Aida Wan
    SAINS MALAYSIANA, 2010, 39 (06): : 963 - 968
  • [49] Sensory and physico-chemical properties of commercial samples of honey
    Anupama, D
    Bhat, KK
    Sapna, VK
    FOOD RESEARCH INTERNATIONAL, 2003, 36 (02) : 183 - 191
  • [50] Use of exopolysaccharides producing lactic acid bacteria for the production of buffalo milk dahi (yogurt)
    Pandya, N.
    Kanawjia, S.
    Dave, R.
    JOURNAL OF DAIRY SCIENCE, 2004, 87 : 419 - 419
12345