Preparation of dahi from cow and buffalo skim milk with addition of mango (Mangifera indica) juice

@inproceedings{Biswas2017PreparationOD,
  title={Preparation of dahi from cow and buffalo skim milk with addition of mango (Mangifera indica) juice},
  author={Sawpna Rani Biswas and Sumya Kibria and Rezwanul Habib and Mohammad Shohel Rana Siddiki and Haroonur Rashid},
  year={2017}
}
The aim of this research was evaluation of dahi prepared from cow and buffalo skim milk addition of mango juice. Four types of dahi were prepared from cow’s and buffalo’s skim milk which designated by A (cows skim milk), B (cows skim milk with 10% mango juice), C (buffalo’s skim milk) and D (buffalo’s skim milk with 10% mango juice). The quality of prepared dahi was measured by organoleptic, chemical and microbiological test. Smell and taste, body and consistency, colour and texture score of… CONTINUE READING

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