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Impact of household practices on the nutritional profile of milk
Indian Journal of Public Health
It is a common practice to process milk before consumption. Processing generally involves boiling, addition of sugar and/or condiments, dilution with water, etc. The boiled milk is stored for subsequent use either at room temperature or under refrigerated conditions. Objective: The purpose of this study was to see the effect of household practices on the nutritional profi le of milk. Materials and Methods: Different types of pasteurized milk samples: standardized, double toned, full cream, anddoi:10.4103/0019-557x.96983 pmid:22684181 fatcat:5k6a2vey7re2tc76tkoyzi4x6e