Research Article

Asian Journal of Dairy and Food Research, volume 36 issue 4 (december 2017) : 295-297

Studies on physico-chemical properties of shrikhand from buffalo milk blended with sweet corn milk

Rekha Mane, Prabhakar Padghan, Sujata Patil, Ramesh Patil

Affiliations

¹Department of Animal Husbandry and Dairy Science, College of Agriculture, Latur-413 512, Maharashtra, India.

Submitted08-12-2015|
Accepted08-11-2017|
First Online 22-12-2017|
doi 10.18805/ajdfr.DR-1089

Cite article:- Mane Rekha, Padghan Prabhakar, Patil Sujata, Patil Ramesh (2017). Studies on physico-chemical properties of shrikhand from buffalo milk blended with sweet corn milk. Asian Journal of Dairy and Food Research. 36(4): 295-297. doi: 10.18805/ajdfr.DR-1089.

ABSTRACT

In this study, the attempt have been made to prepared shrikhand from blends of sweet corn milk and buffalo milk in different proportion and study the chemical composition shrikhand. On an average the moisture content of Shrikhand blended with sweet corn milk was found to be 32.5, 33.8, 34.3 and 35.9 per cent, fat 9.3, 8.4, 7.4 and 6.5 per cent, protein 9.14, 8.72, 8.33 and 7.74 per cent, ash 0.84, 0.73, 0.64 and 0.45 per cent, carbohydrate 60.3, 65.2, 70.3 and 74.5 per cent and total solids 66.57, 65.57, 64.87 and 63.5 per cent for treatment T0, T1, T2 and T3 respectively. It was also observed that as the blending of sweet corn milk increased, there was decreased in fat, protein, ash, total solids content of Shrikhand blended with sweet corn milk and increased in moisture and total sugar content.

KEYWORDS

REFERENCES

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Asian Journal of Dairy and Food Research

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Studies on physico-chemical properties of shrikhand from buffalo milk blended with sweet corn milk

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