Effect of different levels of lactic acid on the physico-chemical and sensory attributes of buffalo milk paneer

Indian Journal of Animal Research

Volumn 42, Issue 3, 2008, Pages 205-208

  Kumar, Sunil ^a   Rai, D C ^a,b   Verma, D N ^a,c  

^a UDAI PRATAP AUTONOMOUS COLLEGE   (India)

^b BANARAS HINDU UNIVERSITY   (India)

^c NDUAT   (India)

Author keywords

[No Author keywords available]

Indexed keywords

EID: 78650409344     PISSN: 03676722     EISSN: None     Source Type: Journal    
DOI: None     Document Type: Article

References (9)

1. Aneja, R.P. et al. (2002). Technology of Indian Milk Products, Dairy India Publication, Delhi.
2. AOAC (1995). Official Methods of Analysis. 16th edition. Association of Official Agricultural Chemists, Washington, DC.
3. Bhattacharya, D.C. et al. (1971). J. Food Sci. Technol., 8:117.
4. Chawla, A.K. et al. (1987). Asian J. Dairy Res., 6: 87.
5. Dwivedi, A. K. (1999). Ph.D. Thesis, U.P. College, Varanasi.
6. Jay, J.M. (1987). Modern Food Microbiology. 3rd edition, CBS Publishers and Distributers, New Delhi.
7. Rao, M.N. et al. (1984). Indian J. Dairy Sci. 37(1):87.
8. Singh, S.K. (1998). M.Sc. Thesis, N.D. University of Agriculture and Technology, Kumarganj, Faizabad.
9. Snedecor, G.W. and Cochran, W.G. (1989). Statistical Methods. 8th edition, Iowa State University Press, Ames Iowa.