COMPARATIVE STUDIES ON PHYSICO-CHEMICAL PARAMETERS OF MILK CAKE

Asian Journal of Dairy and Food Research

Chief EditorHarjinder Singh
Print ISSN 0971-4456
Online ISSN 0976-0563
NAAS Rating 5.44
SJR 0.151

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ABSTRACT

Milk cake samples prepared from buffalo milk, were subjected for evaluation in respect of their composition, sensory and textural attributes. The correlation between sensory parameters and penetrivity exhibited a diverse trend, where as positive correlation between ash and penetrivity and negative correlation between carbohydrate and penetrivity were observed. The correlation between penetrivity at 100 gm and hardness property of texture of milk cake was negative and highly significant.

KEYWORDS

REFERENCES

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Wagh, B.R.(2001).M.S.c(Agri) Thesis, M.A.U., Parbhani.

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Asian Journal of Dairy and Food Research

COMPARATIVE STUDIES ON PHYSICO-CHEMICAL PARAMETERS OF MILK CAKE

ABSTRACT

KEYWORDS

REFERENCES

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