Asian Journal of Dairy and Food Research, volume 28 issue 3 & 4 (2009) : 190-193


P.K. Bhardwaj, B.S. Beniwal
1Department of Animal Products Technology, CCS Haryana Agricultural University, Hisar-125 004, India.
  • Submitted|

  • First Online |

  • doi

Cite article:- Bhardwaj P.K., Beniwal B.S. (2024). TECHNOLOGY DEVELOPMENT AND CALORIE REDUCTION IN FLAWOURED MILK. Asian Journal of Dairy and Food Research. 28(3): 190-193. doi: .
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.
  1. Anonymous (1996). DMZ, Lebensmittelindustrie-und-Milchwirtschaft. 117:8, 373-375. Cited from CAB Abstracts 1996-1998/07.
  2. B.I.S. (1989). Hand Book of Food Analysis Part XI Dairy Products. Bureau of Indian Standards, New Delhi.
  3. Cortade, V. (1997). ‘Low calorie’ chocolate. Food Ingredients Europe. Conference Proceedings (Cited from CAB Abstracts 1996-1998/07).
  4. Henkel, J. (1999). FDA-Consumer. 1999, 33:6, 12-16.
  5. Lawrence, J.L. (1993). Sweeteners intense in Encyclopedia of Food Science Technol. Nutrition, vol. 7
  6. Academic Press, London, 4476-4479.
  7. Mahindru, S.N. (2000). Food Additives. Characteristics, Detection and Estimation. Tata McGraw Hill Publishing Company, Limited, New Delhi.

Editorial Board

View all (0)