Studies on chemical composition of Kheer prepared from soy milk blended with buffalo milk

DOI: 10.5958/0976-0563.2015.00022.6    | Article Id: DR-836 | Page : 109-112
Citation :- Studies on chemical composition of Kheer prepared from soy milk blended with buffalo milk .Asian Journal Of Dairy and Food Research.2015.(34):109-112
J.R. Pariskar, R.A. Patil, P.V. Padghan, G.K. Londheand and K.S. Bhosale prabhakarpadghan@yahoo.co.in
Address : Department of Animal Husbandry and Dairy Science, College of Agriculture, Latur-413 512, India.

Abstract

Kheer was prepared from buffalo milk with constant level of sugar (8 per cent by volume of the milk) and different levels of soy milk asT1 (100:00), T2 (90:10), T3 (80:20) and T4 (80:30). It was observed that proximate analysis of the product indicated the increase trend of moisture and protein and titrable acidity contents as the proportion of soy milk increased in the blend. Fat, total sugar, total solids and ash contents of the kheer decreased with addition of soy milk in the blend. The cost of production of soy kheer for treatments T1, T2, T3 and T4 were Rs. 81.04, 76.54, 73.16 and 69.27, respectively. The production cost of treatment T4 (69.27) was comparatively less than treatment T1 (81.04), T2 (76.54) and T3 (73.16).

Keywords

Buffalo milk Cost of production Kheer Sensory evaluation Soy milk.

References

  1. Aneja, R.P., Mathur, B.N., Chauhan R.C. and Banerjee A.K. (2002). Technology of Indian milk productsIstEdn. A Dairy India, Delhi: 199.
  2. A. O. A. C (1965). Official Method of Analysis, 11thEdn. Assoc. Official Chemist, Washington: 4 DC.
  3. Chaudhary, S.V. (2006) Studies on preparation of kheer from cow milk blended with soy milk. Thesis Submitted to Dr. PDKV, Akola.
  4. Chaudhary, A. (1989). Standardization of the method for preparation and preservation of Kheer. M.Sc. (Agri.) Thesis N.D.R.I. Deemed University, Karnal.
  5. De Sukumar., DilipThompkinson., Gahlot, D. P and Mathur O. N (1976). Study on method of preparation and preservation of kheer. Indian J. Dairy Sci.29 (4):316-318.
  6. Grover,U, Singh,S. Mital B.K.(1983). Studies on extending the shelf life of soybean curd. J. of Food Sci.Technol. 20:298-301.
  7. ISI: 1479 Part-II (1981). Method of Test for Dairy Industry: Chemical analysis of milk. Indian Standard Institution, ManakBhavan, New Delhi, India.
  8. ISI: 1224 Part –I (1977). Determination of fat by Garber’s method (Rivised Indian Standard Institution), ManakBhavan, New Delhi, India.
  9. Kapoor, U.M. A., Datta, I.C.; Quadari, H.S.M.A.and Kushwaha,H.S.(1977) Note on the chemical analysisand acceptability of soymilk. Indian J. of Agril. Sci., 47 (9): 172.
  10. Panse, V.G. and Sukhatme, P.V. (1967).Statistical methods for agricultural workers, ICAR publication, New Delhi.
  11. Katara, R.V.andBhargava V.N. (1990). Yield and quality of chhana as influenced by addition of soymilk to cow milk.AssianJ.Dairy Res, 9 (4): 189-190.
  12. Upadhyay, J. B.; Bhadania, A. G.; Christic J. S. and Shah, U. S. (1993). Manufacture of Khoabase sweets and other foods products on scraped surface heat exchange (SSHE) on encouraging experience. Indian Dairyman. 45 (6): 224-227.

Global Footprints