UTILISATION OF SKIM MILK FILLED WITH COCONUT MILK FOR PREPARATION OF INDIGENOUS DAIRY PRODUCTS
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Date
1992-08-14
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COLLEGE OF VETERINARY AND ANIMAL SCIENCES Mannuthy - Trichur
Abstract
A detailed study was carried out to determine the
quality of coconut fat filled milk for the preparation of
indigenous milk products such as paneer, rasogolla and whey
drinks. A modified version of Precision Penetrometer to
measure the springiness of rasegolla was designed,
fabricated and used in the present study.
An exhaustive review of literature has been presented
on the use of vegetable fat for substitution of milk fat for
preparation of various dairy products apart from preparation
ana other related aspects of paneer, rasogolla and whey
drinks.
The methods of chemical analysis and sensory evaluation
of these products have been detailed.
The control samples of paneer, rasogolla and whey
drinks were prepared using cows' milk while experimental
sanples were prepared using skim milk filled with coconut
fat. The milks were standardized to four per cent fat.
The moisture, fat and acidity were found to be similar
in control paneer and experimental paneer. The control
oareer was found to have higher yield but low protein
content when compareci to experimental paneer. On sensoryevaluation,
control paneer was graded as of 'excellent
quality' while experimental paneer was graded as of
'good quality'.
The control and experimental samples of rasogolla were
found to have same springiness. Control samples of
rasogolla obtained 'excellent' grade on sensory evaluation
but the experimental rasogolla was graded as of 'good'
quality. The difference in the quality of paneer and
rasogolla was due to the natural flavour of coconut milk
carried over to the products. Both control and experimental
samples of rasogolla were found to have good shelf life of
three days, at room temperature.
Pineapple and lemon flavoured control and experimental
whey drinks were found to be equally acceptable with no
difference in appearance, odour, flavour and body
characteristics.
The chemical and sensory evaluation of paneer,
rasogolla and whey drinks prepared from cows' milk and
coconut fat filled milk revealed no significant difference
between them .
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