Chemical, physicochemical, microbiological and sensory characterization of cow and buffalo ghee
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چکیده
منابع مشابه
Physico-chemical and Sensory Properties of Khees Obtained from Buffalo and Cow Colostrum
A systematic study was carried out to optimize the method for the manufacturing of khees. Cow and buffalo colostrum from first to fifth milking was used for preparation of khees. Two types of sweeteners i.e jaggery and cane sugar (13 to 14%) were added. Khees prepared from first milking of cow as well as buffalo was selected on the basis of sensory attributes. The gelling property of colostrum ...
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Samin is traditional cooking o il produced using the butter made from the milk of sheep , cow or goats.The objectives of the study was the determination of the physical, chemical and sensory characteristics of samin samples collected from local market, preparation of Samin at the laboratory level and evaluation its quality. The moisture content, acid value (mgKOH/g) , free fatty acids and perox...
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ژورنال
عنوان ژورنال: Food Science and Technology
سال: 2020
ISSN: 1678-457X,0101-2061
DOI: 10.1590/fst.32219