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Flavoured milk
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Production of dried milk powders by using a novel technique of spray drying is to enhance the storage life of milk, making it convenient to reconstitute without much loss of nutrients. A study was conducted to develop a ready to reconstitute milk beverage by using the spray drying technology with optimum nutritional parameters.
7p
chauchaungayxua10
19-03-2021
13
2
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The study revealed a significant increase in acidity and reducing sugars. There was a significant decrease in antioxidant activity, HMF concentration, pH, total sugars, ascorbic acid content and overall acceptability of the beverage. The beverage showed an increased microbial count making the beverage unacceptable after six days of storage.
11p
trinhthamhodang1218
26-02-2021
12
2
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Unlike all other indigenous milk products, ghee has a remarkably long keeping quality. The keeping quality of ghee is adversely affected by increase in acidity and development of oxidized off-flavours. Therefore, the flavour stability of ghee is usually assessed by estimating free fatty acids and peroxide value. The study was conducted to know the storage stability of market ghee samples collected from organized and unorganized sector in Bengaluru stored at 60°C during the storage period of 25 days.
6p
trinhthamhodang9
16-12-2020
10
1
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Thirattupal, a traditional Indian heat desiccated milk product of Tamil Nadu, characterized by medium brown colour, granular texture and caramel flavour, is expected to have good shelf life in comparison with other khoa-based sweets due to low moisture content, higher amount of sugar and severe heat treatment applied during its preparation.
11p
chauchaungayxua8
03-10-2020
11
1
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The study conducted at Odisha State Co-operative Milk Producers Federation Ltd. (OMFED) dairy plant of Balasore district, handling capacity 50,000 LPD for the financial year March 2013-April 2014, revealed that among different products manufactured, Sweet Dahi turned out to be the most profitable product (40.55%) followed by Sweetened Flavoured Milk (28.7%) and Toned Milk (24.76%) whereas Paneer manufacturing turned out to be the lowest profitable (5.71%) proposition.
9p
trinhthamhodang1215
23-09-2020
9
1
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This study deals with the consumer sensory evaluation of herbal flavoured milk prepared with the help of herbs having medicinal properties. Three herbs that have been chosen are Fennel, Tulsi and Lemongrass Oil. This herbal flavored milk is prepared for with different compositions of these flavours and the effect is studied. The correlation has been established between different age group, gender and weight with their liking (sensory evaluation).
10p
caygaocaolon6
30-07-2020
13
4
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The research work on effect of different combinations of potato flour on sensory quality, proximate composition of cow milk burfi was conducted during 2017-2018 in the department of Animal Husbandry and Dairying at College of Agriculture, Nagpur. The different concentrations of potato flour were T1 (0%), T2 (05%), T3 (10%), T4 (15%) and T5 (20%). 30 per cent constant rate sugar was mixed in a khoa for preparation of burfi.
6p
cothumenhmong5
17-05-2020
4
0
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India is a highest milk producer. Whereas the concept of qualitative milk for consumer is the most valuable things related to milk production and its processing. The quality of raw milk is the primary factor determining the quality of milk products. Good quality raw milk has to be free of debris and sediment; free of off-flavours and abnormal colour and odour; low in bacterial count; free of chemicals (e.g., antibiotics, detergents); and of normal composition and acidity.
8p
angicungduoc4
26-04-2020
10
0
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Present study aimed to screen commercial milk and milk products sold in the local markets of Bhubaneswar, Odisha for the presence of Mycobacterium avium subsp. paratuberculosis (MAP). A total of seventeen (17) samples comprising of commercial milk and milk products (curd, flavoured milk, lassi and milk powder) of leading commercial brands were purchased from the local markets in Bhubaneswar, Odisha.
9p
caygaocaolon4
01-04-2020
18
1
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The Sensory quality of herbal whey beverage such as flavour and taste, colour and appearance, consistency and overall acceptability was carried out on 9 point hedonic scale by the trained panellist. Treatment T0, T1, T2 and T3 were formulated in the present investigation of Herbal whey beverages by using goat milk whey was prepared by using whey, carrot and beetroot extract(1:1), tulsi leaf extract and sugar was in the ratio of (93:00:00:7), (82:9:2:7), (77:14:2:7) and (72:19:2:7) respectively.
8p
cothumenhmong3
22-02-2020
26
2
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The useful effects of foods with added live microbes on human health are being increasingly promoted by health professionals. The major probiotic beverage available in the markets today, are milk-based products; usually in the form of fermented milk. However, with an increase in the consumer vegetarianism and demand for cholesterol free probiotics, there is also a demand for the non-dairy based probiotic beverage.
15p
chauchaungayxua3
07-02-2020
26
2
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Protein-lipid film is a very popular food material which can be prepared from various protein foods. A remarkable example of the protein-lipid film is a traditional soybean food which is a cream-yellow bland flavoured surface film of high nutritional value (soy protein-lipid film, designated as Yuba or soymilk skin), which is formed during the heating of soymilk. The protein digestion rate of the protein-lipid film is almost 100%.
12p
kequaidan2
11-12-2019
42
3
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Starting with the paneer as a base material, paneer nugget was prepared by the addition of food additives such as spices mix, condiments, refined wheat flour, skim milk powder and sodium caseinate by steam cooking method. Keeping in view of the health benefits, the steam cooking method was used for preparation of paneer nuggets as compared to deep fat frying.The present study was envisaged to evaluate the changes occurred in sensory and microbiological parameters of paneer nugget under storage conditions.
6p
kequaidan2
11-12-2019
11
0
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Considering the increasing demand to flavored milk and nutritional, therapeutic and post meal mouth freshener property of Piper betel leaves the present study was undertaken with object to optimize the levels of Piper betel leaves for developing flavoured milk and to study the sensory qualities as well as physico-chemical properties of Piper betel flavoured milk. Initially fresh cow milk was standardized to 2% fat and aqueous extract of piper betel leaves (PBLE) of different verities were prepared. The level of PBLE and sugar were optimized using CCRD of RSM.
12p
chauchaungayxua1
04-12-2019
15
1
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