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Effect of quality of milk on chemical, sensory and rheological properties of khoa


Effect of quality of milk on chemical, sensory and rheological properties of khoa



Indian Journal of Dairy Science 43(2): 220-224



ISSN/ISBN: 0019-5146

Khoa was prepared from the following buffalo milks standardized to 6% fat: (i) fresh, 0.16% titratable acidity (TA, as lactic acid); (ii) slightly sour, COB-negative, 0.19% TA; (iii) as (ii) but neutralized with NaHCO3, 0.15% TA; (iv) sour, COB-positive, 0.27% TA; and (v) as (iv) but neutralized with NaHCO3, 0.15% TA.

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Accession: 002085814

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