TECHNOLOGY DEVELOPMENT AND CALORIE REDUCTION IN FLAWOURED MILK

Article Id: ARCC2245 | Page : 190-193
Citation :- TECHNOLOGY DEVELOPMENT AND CALORIE REDUCTION IN FLAWOURED MILK.Asian Journal Of Dairy and Food Research.2009.(28):190-193
P.K. Bhardwaj and B.S. Beniwal
Address : Department of Animal Products Technology, CCS Haryana Agricultural University, Hisar-125 004, India.

Abstract

A technology for low calorie flavoured milk was developed by using artificial sweeteners and through
cream separation from buffalo milk. Three type of flavoured milks viz. toned milk; doubled toned milk and
skim milk were prepared using the developed standardized technology. A reduction in calorie of 30.59 per
cent, 36.09 per cent and 43.54 per cent was achieved from these milks, respectively, in comparison to
flavoured milk prepared using sugar. Economics of the production of flavoured milks was calculated and it
was found that with a capital investment of about one lac, a monthly income of about Rs. 20,000 can be
generated by an entrepreneur using this technology.

Keywords

Calorie reduction Flavured milks Asparame Saccharin Proximate Economics.

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