The aim of the purpose is to conduct a study on the physicochemical composition of curd,
obtained after technological processing by buffalo milk and the addition of walnut …

The purpose of the research was to conduct a study on the physicochemical and fatty acid
composition of curd obtained after technological processing by buffalo milk and the addition …

РЕЗЮМЕ SUMMARY Целта на изследването е да се проведе проучване върху
физикохимичния състав на извара, получена след технологична обработка на …

Study was undertaken to ascertain the effect of different process, sugar level, skim milk
powder on sensory qualities, texture profile and proximate composition of shrikhandwadi …

Quality of dairy ingredients encompasses a variety of factors that allow it to have a long shelf
life and be suitable for incorporation into high-quality dairy products. Ingredient …

Milk and yogurt are products of high nutritional value, provided with all the necessary
nutrients for the human body− protein, fat, minerals and biologically active substances …

Milk and yogurt are products of high nutritional value, provided with all the necessary
nutrients for the human body-protein, fat, minerals and biologically active substances, which …