Physico-chemical, microbiological, textural and sensory properties of dahi prepared from Vechur cow milk

M.K. Ammiti¹, L. James², A.K. Beena², S.N. Rajakumar¹

¹ Department of Dairy Technology, College of Dairy Science and Technology, Kerala Veterinary and Animal Sciences University, Mannuthy, Kerala, India
² Department of Dairy Microbiology, College of Dairy Science and Technology, Kerala Veterinary and Animal Sciences University, Mannuthy, Kerala, India

Published: 2019-06-26