A Review on Types of Milk Used for Preparation, Yield, Chemical Composition and Quality Attributes of Paneer

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Authors

  • A. K. Agrawal
     Farmers Training Institute, University of Agricultural Sciences, Hebbal, Bangalore ,IN
  • H. Das
     Farmers Training Institute, University of Agricultural Sciences, Hebbal, Bangalore ,IN

Abstract

India is the second largest milk producing country in the world. The annual milk production increased from 21.36 million tonnes in 1970 to 60.80 million tonnes in 1994. India is moving rapidly from an era of scarcity to the times of plenty of milk. Therefore, now India is poised to enter into the world dairy market in a big way. It has been estimated that about half of the total milk produced is traditionally converted into indigenous dairy products.

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Published

2001-02-01

How to Cite

Agrawal, A. K., & Das, H. (2001). A Review on Types of Milk Used for Preparation, Yield, Chemical Composition and Quality Attributes of Paneer. The Indian Journal of Nutrition and Dietetics, 38(2), 64–72. Retrieved from https://informaticsjournals.co.in/index.php/ijnd/article/view/6888

Issue

Volume 38, Issue 2, February 2001

Section

Review Articles

License

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