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Asian Journal of Dairy and Food Research, volume 37 issue 1 (march 2018) : 13-17

Studies on chemical quality of ginger (Zingiber officinale L.) milk shake
 

Sonali Jadhav, V.N. Patil, Poonam Naik, R.M. Kadam
1Department of Animal Husbandry and Dairy Science, Dr. Balasaheb Sawant Konkan Krishi Vidyapeeth, Dapoli, Rtanagiri-415 712, Maharastra, India.
Cite article:- Jadhav Sonali, Patil V.N., Naik Poonam, Kadam R.M. (2018). Studies on chemical quality of ginger (Zingiber officinale L.) milk shake. Asian Journal of Dairy and Food Research. 37(1): 13-17. doi: 10.18805/ajdfr.DR-1249.

ABSTRACT

India is the largest milk producing country in the world with 155.5 million tones milk production (2015-16). Milk shake, a product of Western origin, is obtained by freezing a mix very similar to soft serve ice-cream mix and speed mixing the frozen product in a mixture to make it pourable and generate foam in it. It has lower fat and sugar contents and higher milk SNF content than ice-cream. Ginger is a popular home remedy in India today. The medicinal properties of ginger in preventing cough and cold are well documented taking into account the medicinal properties of ginger, the present research “Studies on Chemical Quality  of Zingiberofficinate L. milk shake by addition of Ginger juice control, 2.5 per cent, 5 per cent,7.5 per cent, 10 per cent of milk (V/V). The different chemical properties and sensory quality are determined. It was concluded that  increase in level of ginger juice significantly decreased in total solid, fat, protein and increased in acidity per cent of milk shake. most accepted Treatment i.e. addition of ginger juice 5 per cent was contained 6.67, 26.71, 0.162 and 5.58 per cent fat, total solid, acidity and protein respectively.

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