Comparison of Surti goat milk with cow and buffalo milk for physicochemical characteristics, selected processing-related parameters and activity of selected enzymes
Darshna B. Prajapati , Dharti B. Kapadiya , Amit Kumar Jain , Bhavbhuti M. Mehta , Vijaykumar B. Darji , Kishorkumar D. Aparnathi
See more
1
Department of Dairy Chemistry, SMC College of Dairy Science, Anand Agricultural University, Anand, Gujarat, India
2
Department of Dairy Chemistry, SMC College of Dairy Science, Anand Agricultural University, Anand, Gujarat, India
3
Department of Dairy Chemistry, SMC College of Dairy Science, Anand Agricultural University, Anand, Gujarat, India
4
Department of Dairy Chemistry, SMC College of Dairy Science, Anand Agricultural University, Anand, Gujarat, India
5
Department of Agricultural Statistics, BA College of Agriculture, Anand Agricultural University, Anand, Gujarat, India
6
Department of Dairy Chemistry, SMC College of Dairy Science, Anand Agricultural University, Anand, Gujarat, India
Corresponding Author:
Kishorkumar D. Aparnathi (kd_aparnathi@yahoo.co.in)
Prajapati et al. This article is an open access article distributed under the terms of the Creative Commons Attribution 4.0 International License.
