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

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Authors

  • K. R. S. Rao
     Dairy Bacteriology, Southern Regional Station of National Dairy Research Institute, Bangalore - 560 030 ,IN
  • N. Krishnappa
     Dairy Bacteriology, Southern Regional Station of National Dairy Research Institute, Bangalore - 560 030 ,IN
  • V. K. Nambudripad
     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 https://informaticsjournals.co.in/index.php/ijnd/article/view/12928

Issue

Volume 19, Issue 5, May 1982

Section

Original Articles

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