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Shelf life studies of buttermilk supplemented with moringa

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In the present study, changes in sensory, physico-chemical characteristics and microbiological counts of two types of Moringa supplemented buttermilk viz. Moringa leaf buttermilk (MLBM) and Moringa pod buttermilk (MPBM) and control (C) stored at 5±2 ⁰C were evaluated on every 5th day of storage till the products became unacceptable. | Shelf life studies of buttermilk supplemented with moringa

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Shelf life studies of buttermilk supplemented with moringa

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