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Developments in the manufacture and preservation of sandesh: A review

DOI: 10.5958/0976-0563.2015.00035.4    | Article Id: DR-953 | Page : 173-179
Citation :- Developments in the manufacture and preservation of sandesh: A review.Asian Journal of Dairy and Food Research.2015.(34):173-179
Address : Institute of Agricultural Sciences, Banaras Hindu University, Varanasi - 221 005, Uttar Pradesh, India.

Abstract

Sandesh represents the traditional Indian dairy product used as sweet dairy desserts, prepared by acid and heat coagulation of milk. It is popular throughout eastern part of India especially in West Bengal. It is a rich source of high quality animal protein, fat, minerals and vitamins. It is appreciated by people belonging to all age groups and social levels. Due to availability of different types of milk and variation in milk composition, various techniques have been developed for the production of sandesh as per the requirements of the consumers with attendant improvement in the yield and other quality characteristics. The aim of the present review paper is to update the production methods of sandesh, moisture sorption isotherms, textural properties and value addition to Sandesh.

Keywords

Coagulation Moisture sorption isotherm Sandesh Value addition.

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