Formulation, Sensory and Microbial Aspects of Functional Fermented Dairy Product-Synbiotic Dahi

The present investigation was carried out for the formulation of new functional dairy product "synbiotic dahi" and to study its properties. To formulate synbiotic dahi in three different forms, heat treated cows' whole milk (95 °C/5 min. and subsequently cooled to 37 °C) was inoculate...

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Veröffentlicht in:	International journal of fermented foods 2016-06, Vol.5 (1), p.27
Hauptverfasser:	Gawai, Kunal M, Shah, Rajivkumar K.
Format:	Artikel
Sprache:	eng
Schlagworte:	Bacteria Dairy products Dietary minerals Milk Physiology Prebiotics Probiotics Proteins Yogurt
Online-Zugang:	Volltext
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