Microbiological, Chemical and Ultrastructural Characteristics of Mishti Doi (Sweetened Dahi)

Journal of Food Science and Technology

Volumn 37, Issue 1, 2000, Pages 54-57

  Gupta, R C ^a   Mann, Bimlesh ^a   Joshi, V K ^a   Prasad, D N ^a  

^a NATIONAL DAIRY RESEARCH INSTITUTE   (India)

Author keywords

Chemical; Microbiological; Mishti doi; Starter culture; Ultrastructural

Indexed keywords

EID: 0346484548     PISSN: 00221155     EISSN: None     Source Type: Journal    
DOI: None     Document Type: Article

References (7)

1. Davis JV, Melachlan J (1974) Yoghurt in United Kingdom: Chemical and Microbiological Analysis. Dairy Industries, 39(5): 149-151
2. Gopalan S, Ramabadran S, Srivastava A (1993) Non-enzymic browning studies of milk proteins. Paper presented at the 3rd International Food Convention, Mysore. India. 7th-12th September, p 91
3. Gupta SK (1982) Studies on the effects of different degrees of browning on the chemical composition of sweetened kchoa - Some aspects. M.Sc. Dissertation, Kurukshetra University, Kurukshetra, India
4. ISI (1981) Handbook of Food Analysis. Bureau of Indian Standards, Manak Bhawan, New Delhi
5. Joshi VK, Ganguli N (1968) A simple and rapid turbidimetric method for estimation of proteose-peptone, proteose and peptone in milk. Indian J Dairy Sci 21(1): 15-20
6. Kalab M, Allan-Wojtas P, Phipps-Tood BE (1983) Development of microstructure in set style non-fat yoghurt - A review. Food Microstructure 2:51-66
7. Roy Utpal (1992) Studies on some selected stabilizers in Dahi and their microstructural behaviour. M.Sc. Dissertation, National Dairy Research Institute, Karnal