Utilization of Milk Byproduct (Buttermilk) in the Making of Chhurpi

Zusatztext

Chhurpi is a hard variety of cheese, an indigenous product of Nepal. Chhurpi manufacture is a convenient way of converting the fat and protein of milk into nutritious product with good keeping qualities. The oldest method for preserving food known to mankind are concentration, drying, fermentation and salting, and chhurpi is a fermented dairy product which is particularly concentrated and dried. Chhurpi making is one of the oldest method practiced by men for the preservation of a highly perishable and nutritional food stuff e.g. milk into a product which is not likely to deteriorate.

Autorenportrait

Ms. Mahalaxmi Pradhananga earned her B.Tech (food) and M.Tech (Food, Tea and Dairy as major) from Tribhuvan University. She is a Lecturer of Food Technology.Mr.Som Raj Shrestha is a Senior Executive in Coca Cola company.We both keep deep interest in research and some of our papers are published in national journals and others are on the pipeline.

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