ShareSTUDIES ON THE PHYSICO-CHEMICAL PROPERTIES OF FREEZE-DRIED DAHI.
Author(s) : RATHI S. D.
Type of article: Article
Summary
FREEZE-DRIED AND RECONSTITUTED DAHI HAS A HIGHER ACIDITY THAN THAT OF FRESH DAHI. THIS IS DUE TO THE HIGH DRY MATTER CONTENT OF THE RECONSTITUTED PRODUCT. THE VISCOSITY OF THE RECONSTITUTED PRODUCT IS VERY LOW, DUE TO TOTAL DESTRUCTION OF THE GEL STRUCTURE DURING FREEZE-DRYING. ITS ORGANOLEPTIC QUALITY IS INFERIOR. (Bibliogr. int. CDIUPA, FR., 91-269918.
Details
- Original title: STUDIES ON THE PHYSICO-CHEMICAL PROPERTIES OF FREEZE-DRIED DAHI.
- Record ID : 1991-2328
- Languages: English
- Source: Indian J. Dairy Sci. - vol. 43 - n. 2
- Publication date: 1990
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Indexing
-
Influence of concentration of milk solids on fr...
- Author(s) : SHARMA N. K., ARORA C. P., MITAL B. K.
- Date : 1992
- Languages : English
- Source: J. Food Process Eng. - vol. 15 - n. 3
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FREEZE-DRYING PLANT FOR DAIRY PRODUCTS.
- Author(s) : AGAFONYCHEV V. P., GLUHMAN V. N., BARKOVSKAJA V. F.
- Date : 1987
- Languages : Russian
- Source: Kholodilnaya Tekhnika - n. 5
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FREEZE-DRIED DIETARY PRODUCTS.
- Author(s) : USACEVA V. A.
- Date : 1989
- Languages : Russian
- Source: Molocn. Mjasn. Prom. - n. 6
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COMPARATIVE COST OF FREEZE-DRIED PRODUCTS.
- Author(s) : CHIACCHIERINI E.
- Date : 1989
- Languages : Italian
- Source: Riv. Soc. ital. Sci. Aliment. - vol. 18 - n. 6
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The cryoprotective effect of some kinds of hydr...
- Author(s) : NATCHEVA I.
- Date : 2001
- Languages : Bulgarian
- Source: Food Process. Ind. Mag. - vol. 50 - n. 5
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