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Asian Journal of Dairy and Food Research, volume 38 issue 1 (march 2019) : 12-16

Quality evaluation of low fat milk slice prepared with 1.5 % fat corrected milk coagulum and sorghum millet flour

Sanjeev Kumar Roy, Jyanendr Kumar Shahi, Geeta Chauhan, Ragini Kumari, Rakesh Kumar
1Division of Livestock Products Technology, Indian Veterinary Research Institute, Izatnagar, Bareilly-243 122, Uttar Pradesh, India.
Cite article:- Roy Kumar Sanjeev, Shahi Kumar Jyanendr, Chauhan Geeta, Kumari Ragini, Kumar Rakesh (2019). Quality evaluation of low fat milk slice prepared with 1.5 % fat corrected milk coagulum and sorghum millet flour. Asian Journal of Dairy and Food Research. 38(1): 12-16. doi: 10.18805/ajdfr.DR-1221.

ABSTRACT

Milk is rich in vital nutrients and health enhancing components. Today’s health conscious consumer is looking for high dietary fiber, protein rich and low fat food products. The present study was conducted with an objective to develop Ready to eat low fat milk slice and its quality evaluation. Preliminary experiments were conducted to standardize the basic formulation and processing conditions for the preparation of low fat milk slice using the coagulum prepared from 1.5 % fat corrected milk. In the next experiment, the Sorghum millet flour was incorporated in the developed formulation at three different levels viz 15, 25 and 35% separately. On the basis of results of sensory evaluations, 25% incorporation level was found to be optimum. This product was further studied for physico-chemical characteristics. Thus development of ready to eat low fat milk slices gives a healthy product along with the scope for efficient utilization of skim milk.

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