QUALITY CHARACTERISTICS OF SOME MARKETED INDIGENOUS MILK-PRODUCTS - MAJOR CONSTITUENTS AND MINERAL-COMPOSITION OF RABRI

Authors
CHATTERJEE TK SARKAR S BISWAS G
Citation
Tk. Chatterjee et al., QUALITY CHARACTERISTICS OF SOME MARKETED INDIGENOUS MILK-PRODUCTS - MAJOR CONSTITUENTS AND MINERAL-COMPOSITION OF RABRI, Journal of Food Science and Technology, 31(5), 1994, pp. 426-427
Citations number
NO
Categorie Soggetti
Food Science & Tenology
Journal title
Journal of Food Science and Technology → ACNP
ISSN journal
00221155
Volume
31
Issue
5
Year of publication
1994
Pages
426 - 427
Database
ISI
SICI code
0022-1155(1994)31:5<426:QCOSMI>2.0.ZU;2-3
Abstract
Rabri (an indigenous milk-based sweet, thick slurry-like product which is rich in cream and is a popular delicacy), collected from shops in Calcutta city, showed wide variations in total solids, fat, protein, l actose, sucrose, ash, minerals and acidity values. Among these, fat an d sucrose levels showed higher variations. Data obtained may be useful in specifying standards for rabri by various regulatory agencies.