Theses (Ph.D.)

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Effect of Concentration of Milk on Physico-Chemical and Sensory Characteristics of Burfi
(Karnataka Veterinary, Animal and Fisheries Sciences University, Bidar, 2007-02-10) Prabhushankara, B.R.; Ramachandra Rao, H.G.
It is evident from the results obtained from this investigation, the pre-concentration of milk by RO and VC can be effectively used in the preparation of Burfi without affecting the sensory attributes by optimizing different levels of total solids in the pre-concentrated milk. The shelf-life of the product can be extended by using microwave heat treatment followed by vacuum packaging using PET-laminate as a packaging material. This study paves way for effective utilisation of less energy intensive processes such vacuum evaporation and reverse osmosis, without affecting the physico-chemical and sensory attributes of Burfi. Thus, significant amount energy can be saved besides reducing the cost of production of the product.