Asian Journal Of Dairy and Food Research
Publish
your articles with us

Quick Facts



Payment Options

payment portals

Click here to pay directly

EFFECT OF SKIM MILK POWDER AND GELATIN ON CHEMICAL COMPOSITION AND SENSORY QUALITY OF YOGHURT

U.J. Kanake, S.V. Joshi and K.D. Chavan1
College of Agriculture, Dapoli-415 712, India.

DOI:
Page Range:
1-7
Article ID:
ARCC2204
Online Published:
Abstract
The investigation was undertaken to find out the optimum level of skim milk powder that could beincorporated to obtain the best quality yoghurt with acceptable flavour, body and texture. Addition ofskim milk powder at 4% and 0.3% gelatin in the fresh milk after pre-heating. The yoghurt prepared with4% SMP (Skim milk powder) was sensorily superior than that of control sample. The final productcontained 4.18% fat, 5.41 % protein, 26.39 % total solids, 0.90% acidity and 73.61 % moisture
Keywords
Skim milk powder, Gelatin, Yoghurt, Sensory quality.
References
  1. Anglemier, A.F. and Montgomery, M.W. (1976). Principles of Food Science, Part-I, Food Chemistry (Fernnema, O.R. ed.)
  2. Marcel Dekker, Inc. New York and Basel PP. 238-239.
  3. Aradhana Gupta and Prasad, D.N. (2000). Indian Dairyman 52(9):19-24.
  4. Ayebo, A.D. and Sahani K.M. (1980). Cultured Dairy Prod. J. 15:21.
  5. Baig, M.I. and Prasad, V. (1996). Indian J. Dairy Sci. 49(9):585.
  6. Baisya, R.K. and Bose, A.N. (1974). J. Food Sci. and Technol, 11:70-73.
  7. Bakhru, H.K. (1986). Yoghurt for health. The Economic Times Bombay. The Sunday edition, March, 1986. 25(5):5.
  8. BIS (1981). Handbook of Food Analysis, XI : Dairy Products, SP:18. Bureau of Indian Standards, New Delhi.
  9. Chawla, A.K. and Balachandran, R. (1994). Indian J. Dairy Sci. 47(9):762.
  10. Dave, J.M. (1984). Indian Dairyman. 36(5):275.
  11. Davis, J.G. and Mclachlan, T. (1984). Dairy Sci. Absrt 46(3):144.
  12. De, Sukumar (2001). Outlines of Dairy Technology, Oxford University Press, New Delhi, India.
  13. Desai, S.R. et al., (1994). Indian J. of Dairy Sci. 47(10):870.
  14. Hylmar, B. et al. (1974). Dairy Sci. Abst. 36(5):1814.
  15. IS : 6273 (Part II) (1971) . Guide for sensory evaluation of foods. Method and evaluation cards. Indian Standards Institution, Manak Bhavan, New Dehli.
  16. ISI : 1974. Specification for fermented milk products. IS : 7035-1973. Indian Standards Institution, New Delhi.
  17. Kankhare, V. and Antila, V. (1980). Dairy Sci. Abstr. 42(6):3333.
  18. Kosikowski, F.V. (1981). J. Fd. Prot., 44(11):853.
  19. Laxminarayana, H. and Shankar, P.A. (1980). Indian Dairyman. 32(3):131.
  20. Leader, K.H. and Thopmasow, J. (1975). Dairy Sci. Abstr. 37(5):520.
  21. Mehanna, N.M. and Mehanna, A.S. (1990). Dairy Sci. Abstr. 52(7):4780.
  22. Morley, R.G. (1984). M.Sc. (Agri.) Thesis M.P.K.V., Rahuri, India.
  23. Pette, J.M. and Lolkeme (1950). Neth. Milk Dairy J. 4(3):261.
  24. Ranganadham, M. and Gupta, S.K. (1987). Indian Dairyman, 39(10):493.
  25. Shahani, K.M. and Chandan, R.C. (1979). J. Dairy Sci. 62(10):1685.
  26. Sharma, R.K. (1981). Dairy Guide. (3):6.
  27. Shukla, F.C. et al. (1986). Indian J. Dairy Sci. 39(4):486.
  28. Snedecor, G.W. and Cochran, W.G. (1994). Statistical Methods 8th Ed. The lowa State University Press, Ames, Iowa.
  29. Speak, M. and Hansen, A. (1983). Cultured Dairy Prod. J. 18(4):6.
  30. Tamime, A.Y. and Robinson, R.K. (1985). Yoghurt Science and Technology. Pergaman Press Ltd. Headington Hill Hall, Oxford, England.
  31. Uzonyl, G. and Gyetavi, J. (1983). Dairy Sci. Abstr. 47(4):2300.
  32. Venkateshaiah, B.V. et al.(1996). Indian J. Dairy Sci. 49(9):640.
  33. Volkar, H.H. (1972). Dairy Sci. Abstr. 34(9):4053.
  34. Yaygin, H. (1980). Dairy Sci. Abstr. 42(10):6876.
Global footprints


© 2015 AARC JOURNALS. All Rights Reserved. Powered By AARC JOURNALS