Synbiotic Dahi - Ramod, Sandip;Dhole, Parshuram
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The investigation entitled, "Preparation of synbiotic dahi from cow milk" was under taken in the laboratory. The data generated through this investigation were analysed statistically, presented and discussed in detail in this book.Preparation of synbiotic dahi from cow milk with following objectives were undertaken.1. To develop the processing techniques for preparation of synbiotic dahi.2. To study the sensory and chemical quality of fresh and stored synbiotic dahi.3. To study the microbial quality of fresh and stored synbiotic dahi.4. To study the probiotic counts from the human faeces.5. To work out cost of production of synbiotic dahi.…mehr

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Produktbeschreibung
The investigation entitled, "Preparation of synbiotic dahi from cow milk" was under taken in the laboratory. The data generated through this investigation were analysed statistically, presented and discussed in detail in this book.Preparation of synbiotic dahi from cow milk with following objectives were undertaken.1. To develop the processing techniques for preparation of synbiotic dahi.2. To study the sensory and chemical quality of fresh and stored synbiotic dahi.3. To study the microbial quality of fresh and stored synbiotic dahi.4. To study the probiotic counts from the human faeces.5. To work out cost of production of synbiotic dahi.
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Autorenporträt
Dr. Ramod Sandip Shrirangrao born on 28th August, 1981 & Received B.Sc.(Agri.) degree (2004) and M.Sc. (Agri.) degree in Dairy Science (2006) from Marathwada Agriculture University, Parbhani & Ph.D. (2012) from Mahatma Phule Krishi Vidyapith, Rahuri Maharashtra. Presently working as Assistant Professor at Dept. of Dairy Science, DBSKKV, Dapoli.