Sweetened milk

Ebook "Essentials of food science (Third edition)" is designed with a user-friendly approach to Food Science for the non-major. This text reviews an Introduction to Food Components – quality and water. Next it addresses carbohydrates – including starches, pectines and gums, breads and pasta, vegetables and fruits. Then proteins – meats, poultry, fish, beans, eggs, milk and milk products are presented. Following proteins are fats and emulsions. Then sugars and sweeteners, and baked products, the latter of which builds upon basic food component knowledge.

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The present study was carried out to determine acceptability of Red Yeast Rice Powder as a colorant. On the basis of findings, it was concluded that the products prepared by using Red Yeast Rice powder as a colorant could be considered as the best from both nutritional and sensory point of view.

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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.

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Dahi is a traditional fermented dairy product prepared by lactic acid fermentation of milk. In the present study, Flaxseed and Honey has been added to Dahi in different proportions. Trials were conducted to adjudge the most acceptable levels of Honey (6% and 9%) and Flaxseed powder (3%, 6% and 9%) on the basis of sensory scores. Based on organoleptic scores the final optimized product contains 9% Honey and 6% Flaxseed Powder which was highly acceptable. The Dahi prepared without addition of Honey and Flaxseed Powder was treated as control.

8p caygaocaolon3 09-03-2020 16 3   Download