article Open Access
Optimization of starter culture to develop healthy goat milk shrikhand
The Pharma Innovation · 2021 · Vol. 10(10S) · pp. 1473–1477
Vivek Sahu✉(Indian Veterinary Research Institute)Vikas Pathak(Kerala Veterinary and Animal Sciences University)Meena Goswami(Kerala Veterinary and Animal Sciences University)Priya
Abstract
The present study was conducted to optimize the starter culture (NCDC-159) level (%) i.e. 2.0 (C1), 2.5(C2) and 3.0 (C3) % for preparation of goat milk shrikhand. The pH values decreased while titratable acidity increased significantly (P
Food Science and Nutritional StudiesStarterTitratable acidFood scienceCow milkBiologyMathematicsChemistryAnimal science
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