Qualitative Studies on Chhana Prepared from Cow and Buffalo Milk
Qualitative studies on chhana were carried out at Sindh Agriculture University Tandojam during the year 2011-12. Two milk sources (i.e. cow milk and buffalo milk) and three coagulants (i.e. acetic acid, citric acid and lactic acid) were used during the study period. Physical characteristics such as...
| Main Authors: | , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Turkish Science and Technology Publishing (TURSTEP)
2018-07-01
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| Series: | Turkish Journal of Agriculture: Food Science and Technology |
| Subjects: | |
| Online Access: | http://www.agrifoodscience.com/index.php/TURJAF/article/view/1925 |