PROCESS OPTIMIZATION AND SHELF LIFE STUDY OF RETORT PROCESSED ROSE FLAVOURED MILK

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dc.contributor.authorAnand, C. Prem
dc.contributor.authorRamasamy, D.
dc.contributor.authorSurendraraj, A.
dc.contributor.authorGnanalakkshmi, K.S.
dc.contributor.authorTANUVAS
dc.date.accessioned2018-04-12T07:02:39Z
dc.date.available2018-04-12T07:02:39Z
dc.date.issued2014-01
dc.descriptionTNV_IJFAVS_2014_4(1)36-46en_US
dc.description.abstractFlavoured 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.en_US
dc.identifier.issn2277-209X
dc.identifier.urihttp://krishikosh.egranth.ac.in/handle/1/5810043285
dc.keywordsRose Flavoured Milk, Transparent, Non-Transparent, Milk Beveragesen_US
dc.language.isoenen_US
dc.pages36-46en_US
dc.publisherCIBTechen_US
dc.relation.ispartofseries;1
dc.subjectVeterinary Scienceen_US
dc.titlePROCESS OPTIMIZATION AND SHELF LIFE STUDY OF RETORT PROCESSED ROSE FLAVOURED MILKen_US
dc.title.alternativeInternational Journal of Food, Agriculture and Veterinary Sciencesen_US
dc.typeArticleen_US
dc.volume4en_US
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