Physico-Chemical, Sensory, Rheological Characteristics and Storage related changes in Market Samples of Milk Cake at Ambient Temperature
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Date
2010
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Anand Agricultural University, Anand
Abstract
Samples of Milk cake were collected from three different cities viz. Ahmedabad (C1), Baroda (C2), Surat (C3) in shopkeepers’ package and carried to the laboratory. From all the three cities, a total twenty two samples were collected. The samples were subjected to physico-chemical, rheological and sensory profile. Four fresh Milk cake samples from well-known manufacturers of Surat city of Gujarat state were collected in manufacturers’ package for carrying out storage study. The same packages were stored for a period of 9 days at ambient temperature. These samples were analyzed for proximate composition and storage related changes along with sensory and textural characteristics.
The market Milk cake contained on an average of
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Keywords
Dairy Chemistry, Study