PROCESS OPTIMIZATION AND SHELF LIFE STUDY OF RETORT PROCESSED ROSE FLAVOURED MILK
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Date
2014-01
Journal Title
Journal ISSN
Volume Title
Publisher
CIBTech
Abstract
Flavoured milks in a ready –to-drink form are in a great demand in the domestic and international market
and it was thermally processed in retort pouches having three layer configurations. The present study was
undertaken to optimize and standardize shelf stable ready-to- drink rose flavoured milk packed in nontransparent
and transparent retort pouches and were subjected to thermal processing to a lethality values
of fo 3.95 and 3.8 respectively. Shelf life study revealed that the ph values decreased from (6.66 to 6.44
and 6.66 to 6.42), the acidity (0.14–0.18) increases. The specific gravity of the rose flavoured milk
(1.035-1.037) showed a slight tendency to increase with increase of viscosity (1.479-1.507 and 1.480-
1.507).retort processed rose flavoured milk had significantly lower l*, a*, b* and chroma values. Product
was superior in all sensory attributes which is a normal physico-chemical change but all the flavoured
milks were microbiologically safe.
Description
TNV_IJFAVS_2014_4(1)36-46
Keywords
Veterinary Science