Effect of blending of soy milk with cow milk on sensory, textural and nutritional qualities of chhana analogue

Journal of Food Science and Technology

Volumn 39, Issue 6, 2002, Pages 702-704

  Biswas, P K ^a   Chakraborty, R ^a   Choudhuri, U R ^a  

^a JADAVPUR UNIVERSITY   (India)

Author keywords

Chemical quality; Chhana analogue; Cow milk; Hardness; Sensory quality; Soymilk

Indexed keywords

CARBOHYDRATES; DATA ACQUISITION; NUTRITION; PROTEINS;

SOY MILK;

FOOD PRODUCTS;

EID: 0036880405     PISSN: 00221155     EISSN: None     Source Type: Journal    
DOI: None     Document Type: Article

References (8)

1. Abou El, Ella WM (1983) Soy for enhancing Domiati cheese ripening, Proceedings of the Sixth Int. Congr. Food Sci Technol, 1983, 1, Boole Press Ltd. Dublin
2. Anon (1992) Manual in Dairy Chemistry, ICAR Sub-committee on Dairy Education, New Delhi
3. Babje JS, Rathi SD, Ingle UM, Syed HM (1992) Effect of blending soymilk with buffalo milk on qualities of paneer. J Food Sci Technol 29 : 119-121
4. ISI (1977) Determination of Fat by Gerbers Method, IS 1224 : Part-II, Indian Standards Institution, New Delhi
5. BSI (1983) Draft Indian Standard Specification for Cheese, Bureau of Indian Standards, New Delhi
6. Goon AM, Gupta MK, Dasgupta B (1998) Fundamentals of Statistics, 6th Edn., Vol-2, ch-13-59
7. Nelson Al, Steinberg MP, Wei LS (1976) Illinois process for preparation of soymilk, J Food Sci 41 : 57-62
8. Srilakshmi B (1997), Food Science, New Age International Publishers, ch-XIII, pp 395-420