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Improvements in makkhan (traditional Indian cultured butter) production: a review

Kumaresh Halder1, Jatindra Kumar Sahu1, Satya Narayan Naik1

  • 1Food and Bioprocess Engineering Laboratory, Centre for Rural Development and Technology, Indian Institute of Technology Delhi, Huaz Khas, New Delhi, 110 016 India.

Journal of Food Science and Technology
|April 26, 2021
PubMed

Keywords:
ChurningConjugated linoleic acidFermented milkFlavourImprovement approachesMakkhan

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