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Dahi or yoghurt is the most popular milk product owing to its particular physical, nutritional, microbiological and organoleptic properties. The research was conducted to prepare fruit yoghurt fortifi...
A total of 116 isolates were identified from randomly collected market dahi samples from Rawalpindi, Pakistan. Lactic acid bacteria dominated the microbial population of dahi and were identified accor...
The yeast and mould count of curd (Dahi) was determined and ochratoxigenic species were isolated. The mean yeast and mould count was highest in the curd samples collected from the bulk vendors. House...
The experiment was conducted to investigate the feasibility of using vegetable oil and non-fat dry milk (powdered milk) with skim milk for the preparation of dahi. In this experiment, six different ty...

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