Modelling and optimization of process parameters for production of desiccated Chhana-murki (Indian cottage cheese-based dessert)

Author:

Arora ShaliniORCID,Gurditta Harsh,Patel Ashok A,Yadav Upasana,Singh R. R. B.,Rekha

Publisher

Springer Science and Business Media LLC

Subject

Food Science

Reference33 articles.

1. Aneja RP, Mathur BN, Chandan RC, Banerjee AK (2002) Technology of Indian milk products. Handbook on process technology modernization for professionals, entrepreneurs and scientists. Dairy India Yearbook, pp 230–240.

2. Anema SG, Li Y (2003) Association of denatured whey proteins with casein micelles in heated reconstituted skim milk and its effect on casein micelle size. J Dairy Res 70(1):73–83. https://doi.org/10.1017/s0022029902005903

3. Arora S (2011) Studies on the technology of chhana-Murki. PhD Thesis NDRI Karnal (Haryana) India

4. Arora S, Patel AA, Gurditta H, Yadav U, Mahajan S (2019) Estimation of production cost for hard-variant of chhana-murki (Indian cottage cheese-based dessert). The Haryana Vet 58(2):174–180

5. Arya SP, Bhaik NL (1992) Suitability of crossbred cow’s milk for paneer making. J Dairying Foods Home Sci 11(2):71–76

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