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Development of Fruit Dahi (Yoghurt) Fortified with Strawberry, Orange and Grapes Juice
Strawberry Orange Grapes Juice
2016/6/1
Dahi or yoghurt is the most popular milk product owing to its particular physical, nutritional, microbiological and organoleptic properties. The research was conducted to prepare fruit yoghurt fortifi...
Protein Pattern and Plasmid Profile of Lactic Acid Bacteria Isolated from Dahi, A Traditional Fermented Milk Product of Pakistan
isolation identification lactic acid bacteria
2009/2/27
A total of 116 isolates were identified from randomly collected market dahi samples from Rawalpindi, Pakistan. Lactic acid bacteria dominated the microbial population of dahi and were identified accor...
Incidence and Characterization of Ochratoxigenic Moulds in Curd (Dahi)
Yeast and mould count Ochratoxigenic moulds curd
2010/11/10
The yeast and mould count of curd (Dahi) was determined and ochratoxigenic species were
isolated. The mean yeast and mould count was highest in the curd samples collected from the bulk vendors. House...
Effect of Different Levels of Vegetable Oil for the Manufacture of Dahi from Skim Milk
Dahi Skim Milk Non-fat Dry Milk Powdered Milk Vegetable Oil
2016/4/15
The experiment was conducted to investigate the feasibility of using vegetable oil and non-fat dry milk (powdered milk) with skim milk for the preparation of dahi. In this experiment, six different ty...