<div style="text-align: justify;">A study was undertaken to assess the quality characteristics and suitability of milk of Hariana (H), Cross breed (CB) and Sahiwal (S) cows for development of milk smoothies. The 125 g milk of each breed, 75 g of banana, three variants of sugar and 0.1 percent sodium alginate were used in formulation. Prepared smoothies were analyzed for different phyico-chemical and sensory characteristics. In general, non-significant (P&lt;0.05) differences were observed in physico-chemical characteristics among different smoothies. But mean values of water, protein and solid-not-fat showed significantly (P&lt;0.05) different values. Water was significantly (P&lt;0.05) lower while solid-not-fat was significantly (P&lt;0.05) higher in Cross breed milk smoothies as compared to the smoothies of other breeds of cows. The sensory profile of all the smoothies were no significant (P&gt;0.05) differences with each other. Finally Sahiwal milk smoothies were selected based on higher scores of sweetness, acidity, consistency and overall acceptability scores than others.&nbsp;</div>

<div style="text-align:justify">Quality Characteristics of Banana based Milk Smoothies Developed from Milk of Hariana, Sahiwal and Cross Breed&nbsp;Cows</div>

<div style="text-align: justify;">Fruits and vegetables are considered as protective foods and received importance in healthy diet plan. Postharvest loss in quality as well as quantity of fruits and vegetables is huge due to seasonal production, high perishability, shorter shelf life and preservation through processing is one of the best methods to minimise the loss. Thermal methods are more popular and these traditional methods of fruit and vegetable preservation often affect the quality of final products in terms of color, taste, flavor and nutritional qualities. Demand for fruit and vegetable products with &lsquo;fresh like&rsquo; qualities are increasing and there is a shift of thermal methods of processing to non-thermal methods to improve the quality of processed products. Several non-thermal methods of processing are developed in order to meet the consumer demand of which high pressure processing has proven to be extremely valuable for fruit and vegetable products. It is an emerging technology in juice and beverage sector which allow fruit and vegetable juices as well as smoothies to store safely for a longer time with fresh taste while preserving its nutritional quality.&nbsp;</div>

Quality Characteristics of Banana based Milk Smoothies Developed from Milk of Hariana, Sahiwal and Cross Breed Cows

High Pressure Processing of Fruits and Vegetables: A Review