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Standardisation of composition for the manufacture of milk-shake (Record no. 34092)

000 -LEADER
fixed length control field 01784 a2200205 4500
003 - CONTROL NUMBER IDENTIFIER
control field OSt
005 - DATE AND TIME OF LATEST TRANSACTION
control field 20130410112218.0
008 - FIXED-LENGTH DATA ELEMENTS--GENERAL INFORMATION
fixed length control field 130410t xxu||||| |||| 00| 0 eng d
040 ## - CATALOGING SOURCE
Original cataloging agency INNDH (National Library in Dairying)
100 1# - MAIN ENTRY--PERSONAL NAME
Personal name Sharma, A K
9 (RLIN) 38742
245 1# - TITLE STATEMENT
Title Standardisation of composition for the manufacture of milk-shake
260 ## - PUBLICATION, DISTRIBUTION, ETC. (IMPRINT)
Place of publication, distribution, etc Karnal
Name of publisher, distributor, etc NDRI
Date of publication, distribution, etc 1977
502 ## - DISSERTATION NOTE
Dissertion Note M.Sc.
Dissertation Type Thesis
Name of Institution Kurukshetra University
Year 1977
Name of Guide Gupta, S K
520 ## - SUMMARY, ETC.
Summary, etc The different variables studied in the above experiments were, The fat content that is 3,4 and 5 percent, The milk sohicer not fat contents which were takens 12,13and 14 percent and were enhanced by either rolles or spray dried skim milk powder. The contents of suggar(10%) and sodium alginate as stabiliser (0.4 Percent) were kept as constant in all combinations strawberry flavour was used for the manufacture of milk shake. It was observed that milk shake mix made from spray dried skim milk powder and containing 5 percent fat, 13 percent milk solids not fat, 10 percent sugar and 0.4 percent sodium alginate with strawberry as the flavouring compound produced themost acceptable milk shake in terms of whipping ability (18.00 Min.) Farm ability (79.94%) Flavour score (9.00) Body score (8.67), Terture score (8.83). It was further observed that it was posible to make a good quality milk shake,at home and without the necessity of asoft serve ice cream freezer, by reconstituing milk shake mix powder in the requisite on proper amount of water (in the requisite on proper amount of water (in the form of crushed ice). aging for 2-3 hours in refrigerater if possibel and mixing for 90-120 seconds in a home mixi.
653 ## - INDEX TERM--UNCONTROLLED
Uncontrolled term Dairy-Technology
901 ## - LOCAL DATA ELEMENT A, LDA (RLIN)
Used for other Accesssion No. for entry in OCLC records 37285
902 ## - LOCAL DATA ELEMENT B, LDB (RLIN)
a M-420
942 ## - ADDED ENTRY ELEMENTS (KOHA)
Source of classification or shelving scheme
Koha item type Thesis/Dissertation
Holdings
Withdrawn status Lost status Source of classification or shelving scheme Damaged status Not for loan Collection code Permanent Location Current Location Shelving location Date acquired Full call number Barcode Date last seen Price effective from Koha item type
          Non-fiction NDRI Karnal NDRI Karnal Reference Book Collection 0000-00-00 M-420 37285 2012-08-21 2012-08-21 Thesis/Dissertation
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