CHARACTERIZATION OF KHOA PREPARED FROM CAMEL MILK AND EVALUATION OF ITS SUITABILITY FOR PREPARATION OF SELECTED SWEETS
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Date
2013
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Anand Agricultural University, Anand
Abstract
Khoa, a heat desiccated milk product, is used as base material for manufacture of
many popular sweets. Camel milk is known for its nutritional and medicinal
properties. However, information on composition and characteristics of khoa prepared
from camel milk and its suitability in preparation of sweets is not available in the
literature. Therefore, need was felt to undertake systematic study for generating data
on such information pertaining to khoa prepared from camel milk. In present study
work was carried out to prepare khoa from camel milk; to characterize it for gross
composition, chemical characteristics, rheological properties and sensory attributes
and to evaluate suitability of the khoa for preparation of burfi and gulabjamun. For the
purpose of comparison khoa was also prepared from cow as well as buffalo milk.
Average TS, fat, SNF, protein, lactose, ash and chloride content of camel milk was
Description
Keywords
Dairy Science, Analysis, Analysis