Vol. 7, Issue 1 (2019)
Studies on process standardization and organoleptic evaluation of sour cream
Fig. 1: Preparation of cream using centrifugal separator
Fig. 2: Preparation of Sour Cream
Fig. 3: Sensory characteristics of Sour Cream prepared using different LAB culture concentration
Fig. 4: Sensory characteristics of Sour Cream prepared with addition of Xanthan gum.
Fig. 5: Textural Analysis of Sour Cream prepared with addition of Xanthan gum
