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REFERENCES
TRADITIONAL DAIRY PRODUCTS
REFERENCES
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Aneja, R.P., Mathur, B.N., Chandan, R.C. and Banerjee, A.K. (2002). Technology of Indian Milk Products. A Dairy India Publ., Delhi, India.
Aneja, R.P., Vyas, M.N., Nanda, K. and Thareja, V.K. (1977). Development of an Industrial process for the manufacture of shrikhand. J. Food Sci. Technology.14:159-163.
Chakrabarti, S.R., Dutta, S.K., Gangopadhyay, D., Majumdar, S., Gangopadyay, S.K., Paul, S.C., Maiti, P., and Sarkar, S.P. (2001). Rheological characterization of sandesh: An instrumental study. Beverage & Food World, 28: 20-23.
Charalampopoulos, D. and Pandiella, S.S. (2010). Survival of human derived Lactobacillus plantarum in fermented cereal extracts during refrigerated storage. LWT - Food Sci. and Technol., 43:431–435.
Dharam Pal and Narender Raju, P. (Eds). (2006). Developments in Traditional Dairy Products, Lecture Compendium of the 21st Short Course, CAS in Dairy Technology, NDRI, Karnal.
Gayen, D. and Pal, D. (1991). Studies on the manufacture and storage of rabri. Indian J. Dairy Sci. 44(1): 84-88.
Ghosh, J. (1991). Process development for the manufacture of instant kulfi milk powder. Ph.D. Thesis Kurukshetra University, Kurukshetra.
Jha, A. (2000). Developments in the manufacture of cereal-baesd convenience foods. Lecture compendium on “Advances in Formulated Foods” , Short Course, CAS-DT, pp. 108-111.
Karwasra, R.K., Srivastava, D.N. and Hooda, S. (2001). Standardization of the process for manufacture of milk cake. Indian J. Dairy Sci., 54(5):280-282.
Kumar, G. and Srinivasan, M.R. (1983). Effect of selected packaging material and storage on the microbiological quality of khoa. Indian J.Dairy Sci., 36(5): 172-177.
Kumar, S., Khamrui, K. and Bandyopadhyay, P. (2002). Process optimization for commercial production of chhana podo. Indian Dairyman. 54(10): 61 – 65.
Modha, H. and Pal, D. (2011). Optimization of Rabadi-like Fermented Milk Beverage Using Pearl Millet. J. of Food Science and Technol., Vol. 48 No. 2. April 2011 pp. 190-196.
Pal, D. (1997). Technology of the manufacture of rabri and basundi. In Advances in Traditional Dairy Products. Short course, CAS in Dairy Technology, NDRl Deemed University, Karnal.
Pal, D., Rajorhia, G.S., Garg, F.C. and Verma, B.B. (1993). Development of technology for dried rasogolla mix. NDRI Annual Report 1992-93, pp. 90.
Patel, A.A., Patil, G.R., Grag, F.C. and Rajorhia, G.S. (1992). Effect of test conditions on instrumental texture parameter of Kalakand. Int. Dairy J., 2(2): 143-156.
Punjurath, J. S., Veeranjeneyulu, H., Mathunni, M. I., Samal, S. K. and Aneja, R. P. (1990). Inclined scraped surface heat exchanger for continuous khoa making. Indian J. Dairy Sci., 43(3):225-230.
Rajorhia, G.S. (2002). Opportunities in production and marketing of khoa and its packaging Proc.XXXI Dairy Industry Conference, Mumbai, IDA, New Delhi, pp. 51-57.
Sachdeva, S. and Rajorhia, G.S. (1982). Studies on the technology and shelf life of Burfi. India J. Dairy Sci., 35(6): 513-517.
Sen, D.C. and Rajorhia, G.S. (1991). Production of narampak sandesh from buffalo milk. J. Food Sci.Technol., 28: 359-364.
Suresh, I. and Jha,Y.K. (1994). Chemical, Biochemical and microbiological qualities of Kalakand J. Fd. Sci. Technology., 31(4): 330-332.