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Fermentation Of Dairy Products | Open Access Journals

Journal of Experimental Food Chemistry

ISSN: 2472-0542

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Fermentation Of Dairy Products

Dahi is produced by bacterial fermentation of milk. The bacteria used to make dahi are known as "dahi cultures". A freeze dried thermophilic culture for dahi is also available with NDDB. Fermentation of lactose by these bacteria produces lactic acid, which acts on milk protein to give dahiits texture and its characteristic tang. The process of manufacturing product at a dairy plant consists of easily adaptable processing steps. Dahi can be packed easily in polythene pouches and cups. It has a shelf-life of 7 days in polypack and 15 days in polypropylene cups when stored under refrigeration (80C or below).

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Conference Proceedings

GC-MS determination of chemical composition of chloroformic extracts from the marine plants Thalassia testudinum and Syringodium filiforme and their pharmacological activities
David Marrero Delange
Keynote: Chemical Sciences Journal
GC-MS determination of chemical composition of chloroformic extracts from the marine plants Thalassia testudinum and Syringodium filiforme and their pharmacological activities
David Marrero Delange
Keynote: Chemical Sciences Journal
Chemistry is the major tool for the development of Health, daily use of Life, reduces financial crises, Poverty and Hunger in the World
Muhammad Usman
Posters & Accepted Abstracts: Chemical Sciences Journal
Chemistry is the major tool for the development of Health, daily use of Life, reduces financial crises, Poverty and Hunger in the World
Muhammad Usman
Posters & Accepted Abstracts: Chemical Sciences Journal
Neodymium-based Catalysts NdCl3â�?¢3L (L = triethyl phosphate (TEP) or tris(2-ethylhexyl) phosphate (TEHP) for ring opening polymerization of �?µ-Caprolactone
Yixin Ren, Stefanie T. Poldeman, Trinh D. Vo, Michael C. Biewer and Mihaela C. Stefan
Scientific Tracks Abstracts: Chemical Sciences Journal
Neodymium-based Catalysts NdCl3â�?¢3L (L = triethyl phosphate (TEP) or tris(2-ethylhexyl) phosphate (TEHP) for ring opening polymerization of �?µ-Caprolactone
Yixin Ren, Stefanie T. Poldeman, Trinh D. Vo, Michael C. Biewer and Mihaela C. Stefan
Scientific Tracks Abstracts: Chemical Sciences Journal
Bridging the Dimensions: How 2D Structure-activity Relationships and 3D Structural Binding Affinity help to Guide Medicinal Chemistry
Carsten Detering
Keynote: Medicinal Chemistry
Bridging the Dimensions: How 2D Structure-activity Relationships and 3D Structural Binding Affinity help to Guide Medicinal Chemistry
Carsten Detering
Keynote: Medicinal Chemistry
Reverse-enteric iron microencapsulation with blend of chitosan and maltodextrin using spray drying: Tea fortification
Juveria Siddiqui, Levente L. Diosady
Scientific Tracks Abstracts: Journal of Experimental Food Chemistry
Reverse-enteric iron microencapsulation with blend of chitosan and maltodextrin using spray drying: Tea fortification
Juveria Siddiqui, Levente L. Diosady
Scientific Tracks Abstracts: Journal of Experimental Food Chemistry

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Citations: 389

Journal of Experimental Food Chemistry received 389 citations as per Google Scholar report

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