Development of Ghee Residue Sweet Cubes

Authors

  • Division of Livestock Products Technology, Indian Veterinary Research Institute, Izatnagar-243122
  • Division of Livestock Products Technology, Indian Veterinary Research Institute, Izatnagar-243122
  • Division of Livestock Products Technology, Indian Veterinary Research Institute, Izatnagar-243122

Abstract

Milk has been honoured since ancient times for its high nutritive vaiue, most liked taste and no religious or social restriction/bar in its consumption. Due to its high quality protein and richness in calcium, phosphorus and riboflavin, milk has been recommended to be a regular item in the balanced diet, may it be consumed in liquid or in the form of milk products. India is at the first position in the world in milk production with annual milk production of 100.9 million tonnes. Despite the remarkable progress in food production, India has not achieved the nutritional security and it becomes the matter of great concern when one talks of prevalence of malnutrition in the country. The judicious use of food in terms of main as well as by-products of all the food sectors may be a helping aspect to meet the increased demands of nutrients paused due to increased population.

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Published

2010-11-01

How to Cite

Chauhan, G., Sharma, B. D., & Mendiratta, S. K. (2010). Development of Ghee Residue Sweet Cubes. The Indian Journal of Nutrition and Dietetics, 47(11), 511–514. Retrieved from https://informaticsjournals.com/index.php/ijnd/article/view/4716

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Section

Original Articles