Optimisation of process parameters in the manufacture of Churpi

Journal of Food Science and Technology

Volumn 33, Issue 3, 1996, Pages 219-223

  Pal, P K ^a,b   Hossain, S A ^a,c   Sarkar, P K ^a  

^a UNIVERSITY OF NORTH BENGAL   (India)

^b Lactic Dairy   (India)

^c HIMUL Dairy   (India)

Author keywords

Chemical composition; Churpi; Instron parameters; Process optimization; Sensory profiles; Traditional milk product

Indexed keywords

COAGULATION; COMPOSITION; FOOD PROCESSING; GRINDING (COMMINUTION); HEAT TREATMENT; OILS AND FATS; PROTEINS;

COW MILK; INSTRON PARAMETERS; TRADITIONAL MILK PRODUCT;

FOOD PRODUCTS;

EID: 0030148325     PISSN: 00221155     EISSN: None     Source Type: Journal    
DOI: None     Document Type: Article

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