Impact of Heat Treatment on Consistency Coefficient of Dairy Cream
Yogeshkumar Vekariya, Ankit Deep, Mital Kathiriya, Rajashekhar Tellabati & Rachana Rathwa · Advances in Research · 2024
The experiment aimed to collect consistency coefficient data for dairy cream subjected to various heat treatments and subsequent temperature variations. Each sample of dairy cream with fat content of 10%, 20%, 30% 40%, 50% & 60% was subjected to different heat treatments i.e....
Open access
Research Article
10.9734/air/2024/v25i31053