Optimisation of consolidation and whey drainage during the process of Paneer pressing-Reference-Cited by-同舟云学术

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Optimisation of consolidation and whey drainage during the process of Paneer pressing

Published:2022-08-21 Issue:1 Volume:76 Page:200-213
ISSN:1364-727X
Container-title:International Journal of Dairy Technology
language:en
Short-container-title:Int J of Dairy Tech

Author:

Tellabati Rajasekhar¹^ORCID,Ravindra Menon Rekha²,Rao Kulkarni Jayaraj³^ORCID

Affiliation:

1. Department of Dairy Engineering, College of Dairy Technology Sri Venkateswara Veterinary University Tirupati 517502 India

2. Dairy Engineering Section ICAR‐National Dairy Research Institute, SRS Bangalore 560030 India

3. Dairy Technology Section ICAR‐National Dairy Research Institute, SRS Bangalore 560030 India

Publisher

Wiley

Subject

Process Chemistry and Technology,Bioengineering,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/1471-0307.12903

Reference27 articles.

1. Physico‐chemical characterization of paneer assessed by varying pressure‐time combination;Chitranayak M M;Indian Journal of Dairy Science,2017

2. Application of automation technique in paneer pressing;Chitranayak M P S;International Journal of Electronics, Electrical and Computational System,2017

3. Creep and recovery experimental investigation of low oil content food emulsions

4. Storage study and textural profile analysis of paneer at different temperature;Dongare S A;Journal of Pharmacognosy and Phytochemistry,2019

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