Development of Ginger Flavoured Pasteurized Milk with Incorporation of Ginger (Zingiber officinale) Extract and Sugar

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dc.contributor.authorUpananda, N.M.P.K.
dc.contributor.authorAbesinghe, A.M.N.L.
dc.contributor.authorMudannayake, D.C.
dc.date.accessioned2021-05-06T08:25:33Z
dc.date.available2021-05-06T08:25:33Z
dc.date.issued2011
dc.description.abstractNOTE: see the PDF version The Sri Lankan dairy industry is important and has tremendous potential in developing the economy in the country. Since centuries, milk is used for direct consumption as well as for making various products. With the advent of new processing techniques, many products especially such as pasteurized milk were added. Within this milk types, flavored milk remained highly demanded. However, there was no ginger flavored milk type among the flavored pasteurized milk, which has antioxidant, antimicrobial and anti-tumor effect with many other medicinal values. Therefore, this research has focused to add value to flavored milk by incorporating ginger extract .en_US
dc.identifier.issn22359877
dc.identifier.urihttp://www.erepo.lib.uwu.ac.lk/bitstream/handle/123456789/6695/104-2011-Development%20of%20Ginger%20Flavoured%20Pasteurized.pdf?sequence=1&isAllowed=y
dc.language.isoenen_US
dc.publisherUva Wellassa University of Srilankaen_US
dc.subjectAgricultureen_US
dc.subjectFood Scienceen_US
dc.subjectMicrobiologyen_US
dc.subjectBioprocess Technologyen_US
dc.titleDevelopment of Ginger Flavoured Pasteurized Milk with Incorporation of Ginger (Zingiber officinale) Extract and Sugaren_US
dc.typeOtheren_US
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Research Symposium-2011