Innovation of Technology for Preparation of Soy-Chhana (Soy-Cheese)
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Authors
-
Department of Dairy Technology, Bidhan Chandra Krishi Viswavidyalaya, Mohanpur, Nadia-741252, West Bengal ,IN
S. K. Gangopadhyay -
Department of Dairy Technology, Bidhan Chandra Krishi Viswavidyalaya, Mohanpur, Nadia-741252, West Bengal ,INS. R. Chakrabarti
Abstract
The annual milk production in India is about 44 million metric tonnes, but still there is acute shortage of fluid milk in the country. The per capita consumption of fluid milk per person per day is much below the recommended level. A large amount of milk is procured by the sweet-meat shops and is converted to various milk sweets.Downloads
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Published
1989-05-01
How to Cite
Gangopadhyay, S. K., & Chakrabarti, S. R. (1989). Innovation of Technology for Preparation of Soy-Chhana (<i>Soy-Cheese</i>). The Indian Journal of Nutrition and Dietetics, 26(5), 129–133. Retrieved from https://informaticsjournals.co.in/index.php/ijnd/article/view/13721
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