Assingment on:
Fermented milk product- “Dahi and Srikhand”
Presented by: Jigyasha kumari sinha
Course:B.voc fpm{3 semester}
Roll no:21230FPM019
Presented to: Dr Sikha Pandhi ma’am
Subject:- Fermented Food
, Acknowledgement
I would like to express my special thanks and gratitude towars our
professor Dr shikha pandhi,who gave us this opppournity to make the
assingment on fermented food products- “curd and shrikhand”.
I really enjoyed working on the topic and learnt things that
helped me gain appreciable knowledge.
I would also like to thank my friend for helping me through the
assingment.
, Table of content:
1. Introduction
2. Dahi-history
3. Dahi prepation
4. Dahi types
5. Nutrional information of dahi
6. Uses of dahi in different food products
7. Shrikhand-introduction
8. Srikhand preparation process
9. Flavor shrikhand
10.Health benefits of shrikhand
Fermented milk product- “Dahi and Srikhand”
Presented by: Jigyasha kumari sinha
Course:B.voc fpm{3 semester}
Roll no:21230FPM019
Presented to: Dr Sikha Pandhi ma’am
Subject:- Fermented Food
, Acknowledgement
I would like to express my special thanks and gratitude towars our
professor Dr shikha pandhi,who gave us this opppournity to make the
assingment on fermented food products- “curd and shrikhand”.
I really enjoyed working on the topic and learnt things that
helped me gain appreciable knowledge.
I would also like to thank my friend for helping me through the
assingment.
, Table of content:
1. Introduction
2. Dahi-history
3. Dahi prepation
4. Dahi types
5. Nutrional information of dahi
6. Uses of dahi in different food products
7. Shrikhand-introduction
8. Srikhand preparation process
9. Flavor shrikhand
10.Health benefits of shrikhand
