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Potential of using camel milk for ice cream making Soni Vaishali, Goyal Madhu Department of Food and Nutrition, College of Home Science, Swami Keshwanand Rajasthan Agricultural University, Bikaner, Rajasthan, India *Email: srsonivet@gmail.com
Online published on 18 April, 2014. Abstract Ice-creams variants like chocolate, dry fruit, pineapple, rose-petal, strawberry and vanilla were developed and standardised in the laboratory using different combination of camel and cow milk as an experimental samples and cow milk as a control sample. Results indicated great potential of camel milk in the field of ice-cream development for economic and nutrition security. Value addition of camel milk in the form of ice- cream may open up new frontiers and camel milk production in India. Top Keywords Camel, ice-cream, milk, value addition. Top | |
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