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Authors
Affiliations
1 Govt. Home Science College, Chandigarh - 15, IN
Source
The Indian Journal of Nutrition and Dietetics, Vol 41, No 4 (2004), Pagination: 174-179
Abstract
Milk and its products as articles of food for mankind antedate the earliest recorded history. Recently "flavoured milks" have become quite popular. The alternatives available to milk lovers are plenty, ranging from freshly prepared shakes to tempting flavours like chocolate, elaichi, strawberry and Kaju-badam available in bottles and tetrapacks, that are manufactured both by small local units as well as by well-known companies. However, with each added step from the cow to consumers, an opportunity is given for the entrance of microbes.
