Dandekar, V. S.SURVE, SHAMIKA VIKASDesai, B.G.Gokhale, N.B.Kasture, M.C.Joshi, M.S.2023-04-132023-04-132022https://krishikosh.egranth.ac.in/handle/1/5810196383An investigation was carried out at Dairy Science Laboratory of Department of Animal Husbandry and Dairy Science, College of Agriculture, Dr. B.S.K.K.V., Dapoli (M.S.) to determine the different quality parameters of designed colostrum cake prepared by using milk, coconut milk, white of egg, skim milk powder, honey and mango pulp. The trials were conducted in two phases, in first phase most optimum level of coconut milk and buffalo milk for preparation of colostral mix was determined. In this phase proportion of white of egg and skim milk powder were kept constant (20 & 25%) respectively. Where a sugar was used as sweetening agent. The most acceptable level was determined on the basis of sensory evaluation of product. In second phase this optimum level was used to prepare colostrum cake. However instead of sugar (sucrose) honey was used as sweetening agent and mango pulp was utilized to enhance sensory attributes of product. Factorial Completely Randomized Design (FCRD) was employed by using four treatment combinations viz CH1M1: Most optimum level of colostrum mix + honey @ 20% and Alphonso mango pulp @ 10%, CH1M2: Most optimum level of colostrum mix + honey @ 20 % and Alphonso mango pulp @ 7.5%, CH2M1: Most optimum level of colostrum mix + honey @ 22.5% and Alphonso mango pulp @ 10%, CH2M2: Most optimum level of colostrum mix + honey @ 22.5% and Alphonso mango pulp @ 7.5%. The highest total solids percentage was recorded in treatment combination CH2M2 (45.80%), whereas, lowest (44.70%) in case of CH1M1. Fat content for fresh designed colostrum cake sample was highest (4.86%) in CH1M2 and lowest (4.69%) in CH2M1. Protein content for fresh designed colostrum cake sample was highest (10.27%) in CH1M2 and lowest (9.91%) in CH2M1. Highest total sugar percentage was recorded in CH2M2 (26.11%), and lowest in (25.65%) CH1M1. Highest ash percentage was recorded in CH1M2 (2.12%), and lowest in (2.05%) CH2M1. Highest acidity was recorded in CH2M2 (0.46%) and lowest in case of CH1M2 (0.39%). The highest score for colour and appearance, flavour, body and texture, overall acceptability was observed in CH1M2, (8.41), (8.57), (8.52) (8.63) and lowest in case of CH1M1 for colour and appearance, flavour, body and texture, over all acceptability, (8.10), (8.22), (8.02), (8.14). In the phase II most acceptable product in the present study was observed to be designed colostrum cake prepared by using 20 per cent level of honey and mango pulp @ 7.5 per cent, with overall acceptability score of 8.63. On the basis of sensory evaluation, it has been found that treatment CH1 M2 i.e. colostrum cake prepared by using buffalo milk, coconut milk, white of egg and skim milk powder in proportion of 35, 20, 20 and 25, respectively and blending with honey @ 20% and Alphonso mango pulp @ 7.5% provided best results. Highest Standard plate count was observed in treatment combination CH1M2 increased from initial count of 0.41×104 cfu/g to 15.55×104 cfu/g showed increasing trend and lowest (0.35 x 104 cfu/g to 14.15 x 104 cfu/g ) in CH2M1. Highest yeast and Mould count (0.40 x 101 cfu/g to 5.40 x 101 cfu/g) was observed in CH1M2 and lowest (0.15 x 101 cfu/g to 4.33 x 101 cfu/g) in CH1M2. E. coli was not observed in designed colostrum cake during storage period. As regards to cost of production for best treatments CH1M2 (₹ 210.3/kg) was recorded in case of designed colostrum cake prepared by 20 per cent level of honey and 7.5 per cent mango pulp.EnglishThesis