Sensory Evaluation of Rabri Prepared from Cow Milk as Affected by Various Sugar Levels and Storage Periods
Kuldeep, Ramjee Gupta, Ved Prakash, Sarvmangal Verma, Vikesh Kumar, Brajapal Singh & Vikash Kumar · Journal of Advances in Microbiology · 2026
Rabri is a traditional heat-desiccated dairy product prepared by concentrating milk and incorporating successive layers of clotted cream formed during slow heating. The present investigation was conducted in the Department of Animal Husbandry and Dairying (Dairy Technology), C.S....
Open access
Research Article
10.9734/jamb/2026/v26i71142