The Indian Journal of Nutrition and Dietetics

Open Access Open Access  Restricted Access Subscription Access
Open Access Open Access Open Access  Restricted Access Restricted Access Subscription Access

A Review on Types of Milk Used for Preparation, Yield, Chemical Composition and Quality Attributes of Paneer


Affiliations
1 Farmers Training Institute, University of Agricultural Sciences, Hebbal, Bangalore, India
     

   Subscribe/Renew Journal


India is the second largest milk producing country in the world. The annual milk production increased from 21.36 million tonnes in 1970 to 60.80 million tonnes in 1994. India is moving rapidly from an era of scarcity to the times of plenty of milk. Therefore, now India is poised to enter into the world dairy market in a big way. It has been estimated that about half of the total milk produced is traditionally converted into indigenous dairy products.
User
Notifications

Abstract Views: 311

PDF Views: 0




  • A Review on Types of Milk Used for Preparation, Yield, Chemical Composition and Quality Attributes of Paneer

Abstract Views: 311  |  PDF Views: 0

Authors

A. K. Agrawal
Farmers Training Institute, University of Agricultural Sciences, Hebbal, Bangalore, India
H. Das
Farmers Training Institute, University of Agricultural Sciences, Hebbal, Bangalore, India

Abstract


India is the second largest milk producing country in the world. The annual milk production increased from 21.36 million tonnes in 1970 to 60.80 million tonnes in 1994. India is moving rapidly from an era of scarcity to the times of plenty of milk. Therefore, now India is poised to enter into the world dairy market in a big way. It has been estimated that about half of the total milk produced is traditionally converted into indigenous dairy products.