Akanksha Yadav ¹, S. Sheikh ¹, Ramesh Chandra ², Rakhi Singh ²

Affiliations
1 Department of Home Science, Allahabad Agricultural Institute-Deemed University, Allahabad-211007, IN
2 College of Food and Dairy Technology, Allahabad Agricultural Institute-Deemed University, Allahabad-211007, IN

Abstract

Soymilk, which can be extracted from soybeans using modern technology can be made to taste great while containing all the nutrients of soybean, it can be handled and used much in the same way as dairy milk. It is lactose free, cholesterol free and low in saturated fat Soymilk is an excellent source of high quality protein, B vitamins, calcium and vitamin D. Soymilk is free of the milk sugar (lactose) and is a good choice for people who are lactose intolerant. Also it is a food alternative for those who are allergic to cow's milk. Only 0.5 per cent of the children are allergic to soymilk, whereas 2.5 per cent are allergic to cow's milk.

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Nikhat Perween ¹, Ranu Prasad ¹, Ramesh Chandra ², Rakhi ²

Affiliations
1 College of Home Science and Women 's Development, Allahabad Agricultural Institute-Deemed University, Allahabad-211007 (U.P.), IN
2 College of Food and Dairy Technology, Allahabad Agricultural Institute-Deemed University, Allahabad- 211007 (U.P.), IN

Abstract

Buttermilk is a high quality food product and offers a good nutrition for adults through its composition similar to that of skim milk. Buttermilk is one of the by-products, which is often wasted and drained. Sweet cream buttermilk is fairly nutritious comprising of 0.4 per cent fat, 3.4 per cent protein, 4.5 per cent lactose, 0.7 per cent ash, 91 per cent water and fresh enough to be used in the form of dairy beverages, toned milk yoghurt and other dairy products.

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Ramesh Chandra ¹, Ranu Prasad ², Vandana Tripathi ³, Tanweer Alam ³

Affiliations
1 Department of Dairy Technology, College of Food & Dairy Technology, AAI-DU, Allahabad - 211 007, IN
2 Department of Foods and Nutrition College of Food Nutrition and Home Science AAI-DU, Allahabad - 211 007
3 Department of Foods and Nutrition College of Food Nutrition and Home Science AAI-DU, Allahabad - 211 007, IN

Abstract

Khoa is a partially dehydrated, heat desiccated milk product and it is widely used as a base material for preparation of sweets like peda, burfi, gulabjamun, kalakand etc. The traditional dairy products have always occupied a place of prominence in Indian dietary system. It has been estimated that about 50-55 per cent of milk produced in India is being converted into a variety of traditional dairy products of which 7.0 per cent of milk is used for the manufacture of khoa, mostly in private and organized sectors.

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