Textural Characterization of the Gel Obtained from the Blend of Colostrum and Skim Milk under Different Heat Treatment Conditions
2015
Uprit, Sudhir
Study was carried out to evaluate the textural characteristics of colostrums and skim milk blended heat treated product obtained from 2nd milking of gir breed of cow’s colostrums. The present study was confined to standardization of colostrum based product in combination with skim milk, sugar and green cardamom powder. The blends proportion of skim milk were @ 0%, 15%, 30%, & 45% and addition of 8% cane sugar was found to impart the desired sweetness. Cardamom powder was used as flavouring agents. These mixtures were kept in a water bath at temperatures 65â°C, 70â°C, and 75â°C for 30 minutes. Gelation occurs on heating to yield curd like products of different gel strength, which were cooled at room temperature and analyse for different textural attributes like firmness, consistency, cohesiveness, and index of viscosity. The present communication is a preliminary account on textural attribute of colostrum and skim milk blended heat treated product obtained from cow (Gir) colostrum.
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Эту запись предоставил Indian Council of Agricultural Research