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Authors
Affiliations
1 College of Food Technology, Marathwada Agricultural University, Parbhani - 431 402, IN
Source
The Indian Journal of Nutrition and Dietetics, Vol 42, No 1 (2005), Pagination: 30-37
Abstract
Milk is nutritious and also a favourable substrate for various microorganisms. This characteristic attribute of milk renders it highly perishable, needing chilling or pasteurization within the few hours of milking. Such steps seem to be costly and impartial during the first stage of dairy development in underdeveloped countries.