[HTML][HTML] Processing and formulation technology of nutritional and functional food products by utilizing cheese and/or paneer whey: A critical review
DK Verma, AR Patel, S Tripathy, AK Gupta… - Journal of King Saud …, 2024 - Elsevier
Whey is an excellent source of proteins, with a high biological value and essential elements
in addition to the proteins it contains. Additionally, it possesses a number of characteristics …
in addition to the proteins it contains. Additionally, it possesses a number of characteristics …
[PDF][PDF] Study on Optimization of Proportion of Skim Milk Powder and Stabilizer in Preparation of Whey Yoghurt and Evaluation of its Quality.
S Khadka, A Timsina - Acta Universitatis Cinbinesis, Series E …, 2024 - intapi.sciendo.com
This study aims to optimize the utilization of whey, a significant dairy by-product from paneer
production, in whey-based yogurt preparation. The primary goal is to identify the optimal …
production, in whey-based yogurt preparation. The primary goal is to identify the optimal …
[PDF][PDF] Formulation of nutritional food products by utilizing Indian paneer whey
Paneer whey is an excellent source of high biological value proteins and essential nutrients
with unique properties. Because of these properties, whey have been “redicovered” and …
with unique properties. Because of these properties, whey have been “redicovered” and …
Utilization of lactose hydrolysed paneer whey for the preparation of Buttermilk
TP Singh, BS Nath, N Veena… - Indian Journal of …, 2019 - epubs.icar.org.in
The objective of this work was to utilize concentrated and lactose hydrolyzed paneer whey
(CLHPW) by partial substitution of milk for the preparation of buttermilk and to characterize …
(CLHPW) by partial substitution of milk for the preparation of buttermilk and to characterize …
Quality Dahi preparation in automated controlled ambient conditions
This automated controlled system eliminates the need of two separate places for incubation
of the curd at higher temperature in the range of 39 to 43° C and then shifting the set curd …
of the curd at higher temperature in the range of 39 to 43° C and then shifting the set curd …