Abstract:Milk is rich in vital nutrients and health enhancing components. Today’s health conscious consumer is looking for high dietary fiber, protein rich and low fat food products. The present study was conducted with an objective to develop Ready
to eat low fat milk slice and its quality evaluation. Preliminary experiments were conducted to standardize the basic formulation and processing conditions for the preparation of low fat milk slice using the coagulum prepared from 1.5 % fat corrected
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