Standardisation of the Method of Preparation of 'Yoghurt' at Room Temperature

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Authors

  • Dairy Bacteriology, Southern Regional Station of National Dairy Research Institute, Bangalore - 560 030 ,IN
  • Dairy Bacteriology, Southern Regional Station of National Dairy Research Institute, Bangalore - 560 030 ,IN
  • Dairy Bacteriology, Southern Regional Station of National Dairy Research Institute, Bangalore - 560 030 ,IN

Abstract

'Yoghurt' is becomming more popular among fermented milks since it has nutritional and therapeutic properties. In the recent times, many physicians are prescribing to consume more of this type of fermented milk for those suffering from intestinal troubles, mostly the aged and the children group.

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Published

1982-05-01

How to Cite

Rao, K. R. S., Krishnappa, N., & Nambudripad, V. K. (1982). Standardisation of the Method of Preparation of ’Yoghurt’ at Room Temperature. The Indian Journal of Nutrition and Dietetics, 19(5), 149–152. Retrieved from http://informaticsjournals.com/index.php/ijnd/article/view/12928

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Original Articles