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

DOI: 10.18805/ajdfr.DR-1089    | Article Id: DR-1089 | Page : 295-297
Citation :- Studies on physico-chemical properties of shrikhand from buffalo milk blended with sweet corn milk.Asian Journal Of Dairy and Food Research.2017.(36):295-297
Rekha Mane, Prabhakar Padghan, Sujata Patil and Ramesh Patil prabhakarpadghan@yahoo.co.in
Address : Department of Animal Husbandry and Dairy Science, College of Agriculture, Latur-413 512, Maharashtra, India.
Submitted Date : 8-12-2015
Accepted Date : 8-11-2017

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

Buffalo milk Chemical composition Shrikhand Sweet corn milk.

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