EFFECT OF ADUTTERANTS ON BROWNING INDEX OF MILK

Article Id: ARCC5398
Citation :- EFFECT OF ADUTTERANTS ON BROWNING INDEX OF MILK.Asian Journal Of Dairy and Food Research.2004.(23)
Tharwani Haresh, Lal Darshan*
Address : Dairy Chemistry Division National Dairy Research Institute, Karnal - 132 001, India.

Abstract

Effect of some selected adulterants on the development of browning in cow and buffalo milk during sterilization (15psi for 15min.) was studied. Buffalo milk showed higher development of browning than cow milk. Similar trend was observed when adulterants were added to milk with the exception of NaHCO3, which showed more effect on browning in cow milk as compared to buffalo milk. Among the adulterants, NaOH and NaHCO3, contributed significantly in development of browning of milk followed by formalin, glucose and urea. Whereas, other adulterants such as starch, sucrose, ammonium sulphate, whey powder etc. did not contribute appreciably to the browning development in milk. Generally, the adulterants at lower level showed lower browning development as compared to higher level studied. Howeveq formalin showed a reverse trend with lower level showing hlgher effect and higher level showing lower effect on browning index of milk.

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