In this study, Shahi Borhani was prepared and its microbiological, physicochemical and sensory quality were studied and we found that Borhani content highly fat, Protein and carbohydrates. There not any microbial change ...

The present Internship program was undertaken to learn determination of physical parameter of raw milk quality (e.g. organoleptic and specific gravity) subsequently its processing and also to study the microbiological ...