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Assessment of shelf life of dahi and yoghurt from preconcentrated milk



Assessment of shelf life of dahi and yoghurt from preconcentrated milk



Indian Journal of Dairy Science 40(4): 393-397



Buffalo milk (BM) or cow milk (CM) yoghurt or dahi were made from (i) unconc. milk, (ii) milk conc. to half its vol. or (iii) milk conc. to two-thirds its vol. Products were stored at room (33-38 degrees C) or refrigeration temp. for up to 9 days. After 9 days' storage, titratable acidity (TA) values for all products increased at both temp.

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Accession: 001533158

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