Art

J-GLOBAL ID：200902262690267612   Reference number：05A0356829

Quality Evaluation of Traditional Fermented Milk “Dahi” in Bangladesh

バングラデシュ伝統的発酵乳“ダヒ”の品質評価

Author (2)： HARUN-UR-RASHID Md. (Okayama Univ., Okayama) ,  MIYAMOTO Taku (Okayama Univ., Okayama)
Material： ミルクサイエンス  (Milk Science)
Volume： 54  Issue： 1  Page： 29-36  Publication year： Mar. 30, 2005 
JST Material Number： F0966A  ISSN： 1343-0289  CODEN： MISAFD  Document type： Article
Article type： 原著論文  Country of issue： Japan (JPN)  Language： ENGLISH (EN)

Thesaurus term： *fermented milk ,...
Semi thesaurus term： Bangladesh ,...

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JST classification (1)： Dairy products  (FJ12023U)

Reference (25)：

• 1) Holland, B., Unwin, I. D., and Bush, D. H.: Milk Products and Eggs, fourth supplement to McCance and Widdowson's composition of foods. London; Her Majesty's Stationary Office (1989)
• 2) Aneja, R. P.: Processing and distribution of buffalo milk, in Proceedings of the XXIII International Dairy Congress, Montreal. 1, 383-396 (1990)
• 3) Mustafa, M. M. H.: A study on the preparation of fruits dahi. M. S. Thesis. Department of Dairy Science, Bangladesh Agricultural University, Mymensingh, Bangladesh (1997)
• 4) Sukumar, De: Outlines of Dairy Technology, Oxford University Press, New Delhi, India, pp. 404-410 (2000)
• 5) Gandhi, D. N., and Nambudripad, V. K. N.: Implantation of lactobacillus acidophilus in the intestine of adult suffering from gastrointestinal disorders. Indian J. Dairy Sci., 28, 72 (1975)

Terms in the title (4)： バングラデシュ ,  発酵乳 ,  ダヒ ,  品質評価