Mousumi Ray
Biographic Data
| ID | 3796982 |
|---|---|
| NAME | Mousumi Ray |
| GIVEN NAMES | Mousumi |
| FAMILY NAME | Ray |
| SIGNATURE | RAY M |
| AFFILIATIONS | Vidyasagar University |
| ORCID | 0000-0003-1792-1132 |
| VERIFIED | Yes |
| TOTAL WORKS | 2 |
| TOTAL CITATIONS | 3 |
| WORKS AS AUTHOR | 2 |
| WORKS AS EDITOR | 0 |
| FIRST PUBLICATION YEAR | 2016 |
| LATEST PUBLICATION YEAR | 2016 |
| H-INDEX | 1 |
Ethnic preparation and quality assessment of Chhurpi, a home-made cheese of Ladakh, India
Chhurpi is a traditional cottage cheese found in different hilly regions of India including Sikkim, Darjeeling, Ladakh, etc. The main aim of this study was to explore the preparation process, microbial, and chemical compositions of chhurpi in Ladakh. There are mainly two types of chhurpi found in Ladakh: soft and hard (sun dried). Results showed that yeast, mold, lactic acid bacteria, and Bifidobacterium sp. were the major participating microbes …
Folk to functional
Fermented foods share an integral part of age-old wisdom from ancient Indian civilization. Over the generations, this pioneering practice of food fermentation has expanded and improved to preserve and fortify the available food resources, particularly to meet the hidden hunger. India, being the second largest producer of rice, has a great history of traditional rice-based fermented foods with different tastes and textures linked with cultural div…
Ethnic preparation and quality assessment of Chhurpi, a home-made cheese of Ladakh, India
Chhurpi is a traditional cottage cheese found in different hilly regions of India including Sikkim, Darjeeling, Ladakh, etc. The main aim of this study was to explore the preparation process, microbial, and chemical compositions of chhurpi in Ladakh. There are mainly two types of chhurpi found in Ladakh: soft and hard (sun dried). Results showed that yeast, mold, lactic acid bacteria, and Bifidobacterium sp. were the major participating microbes …
Folk to functional
Fermented foods share an integral part of age-old wisdom from ancient Indian civilization. Over the generations, this pioneering practice of food fermentation has expanded and improved to preserve and fortify the available food resources, particularly to meet the hidden hunger. India, being the second largest producer of rice, has a great history of traditional rice-based fermented foods with different tastes and textures linked with cultural div…
Ethnic preparation and quality assessment of Chhurpi, a home-made cheese of Ladakh, India
Chhurpi is a traditional cottage cheese found in different hilly regions of India including Sikkim, Darjeeling, Ladakh, etc. The main aim of this study was to explore the preparation process, microbial, and chemical compositions of chhurpi in Ladakh. There are mainly two types of chhurpi found in Ladakh: soft and hard (sun dried). Results showed that yeast, mold, lactic acid bacteria, and Bifidobacterium sp. were the major participating microbes …
Folk to functional
Fermented foods share an integral part of age-old wisdom from ancient Indian civilization. Over the generations, this pioneering practice of food fermentation has expanded and improved to preserve and fortify the available food resources, particularly to meet the hidden hunger. India, being the second largest producer of rice, has a great history of traditional rice-based fermented foods with different tastes and textures linked with cultural div…
Biology (2 works) · Food Science (2 works) · Probiotics and Fermented Foods (2 works) · Acetic acid (1 work) · Art (1 work) · Bacteria (1 work) · Biochemical Analysis and Sensing Techniques (1 work) · Biochemistry (1 work) · Biotechnology (1 work) · Business (1 work)