P. K. Ghatak ¹, K. Sarkar ¹, S. Moulick ¹, P. R. Ray ¹

Affiliations
1 Department of Dairy Chemistry, West Bengal University of Animal and Fishery Sciences, Mohanpur Campus - 741 252, Nadia, West Bengal, IN

Abstract

Kalakand is a milk sweet prepared by blending cane sugar with khoa-a heat desiccated milk product. It is characterized by grainy texture and caramelized flavour. Kalakand has a slightly longer shelf-life as compared to khoa owing to its sugar content. Addition of preservatives like potassium sorbate, nisin, sodium and potassium metabisulphite have been found to be useful in extending the shelf-life of khoa. Therefore, the present study was undertaken to investigate the effect of addition of nisin (PI) and potassium metabisulphite (P2) on the shelf-life of kalakand during storage,

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K. Sarkar ¹, B. Sikder ¹, P. R. Ray ¹, P. K. Ghatak ¹

Affiliations
1 Department of Dairy Chemistry, West Bengal University of Animal and Fishery Sciences, Mohanpur Campus, Nadia-741 252, IN

Abstract

Burfi is a most popular milk based confection. According to BIS specification (1970) burfi is expected to have good shelf life due to its low moisture content and high percentage of sugar. However burfi is most susceptible to microbial spoilage due to unhygienic conditions adopted during manufacture, handling and surface contamination. Various attempts have been made to enhance the shelf life of burfi.

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P. R. Ray ¹, A. K. Bandyopadhyay ¹, P. K. Ghatak ¹

Affiliations
1 Department of Dairy Chemistry F/o Dairy Technology, West Bengal University of Animal and Fishery Sciences, Mohanpur Campus - 741 252, IN

Abstract

Peda is a heat desiccated indigenous milk sweet prepared by heating a mixture of khoa and sugar until the desired granular and hard texture and flavour develops. But the product is prone to microbial spoilage. Several treatments including heat, using chemical preservations, low temperature storage are being employed to prevent the microbial spoilage of dairy and food products. Sorbic acid and its salts are considered as effective inhibitors against yeasts and moulds and also in controlling bacterial growth but to some lesser extent.

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P. K. Ghatak ¹, S. Dutta ¹

Affiliations
1 Department of Dairy Chemistry, University of Animal and Fishery Sciences, Mohanpur Campus, IN

Abstract

Shrikhand is sweetened lactic fermented milk product popular in the Western region of India and consumed as a dessert or snack food. It is preapred by draining whey from dahi. The milk solids of dahi are conserved in the form of chakka and finally converted to shrikhand. Shrikhand is prepared from cow milk buffalo milk or skim milk. An attempt has been made to prepare shrikhand from cow milk admixed with buffalo milk and examine the chemical and sensory quality of the product.

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P. K. Ghatak ¹, A. Mukherjee ¹

Affiliations
1 Department of Dairy Chemistry F/Diary Technology, West Bengal University of Animal and Fishery Sciences, Mohanapur Campus, West Bengal, 741252, IN

Abstract

Because of inadequate availabilrty of cow or buffalo milk, milk prepared from soybean may be used as substitute. Soy-miik is an exceiient source of easily digestible tiigh quality vegetable protein and is useful for reduction in cholesterol level. Varieties of Imitation dairy product hiave been developed from soy-milk.

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P. K. Ghatak ¹, A. K. Bandyopadhyay ¹

Affiliations
1 Department of Dairy Chemistry, Bidhan Chandra Krishi Viswavidyalaya, P.O. Mohanpur - 741252, West Bengal, IN

Abstract

The stability of milk system at high processing temperature during the manufacture of condensed milk, evaporated milk and milk powder is highly important. The lower heat stability of buffalo milk is a limiting factor for the development of certain concentrated milk products. Ghatak et al indicated that even a small concentration of added 2-deoxyribose and urea caused a noticeable increase in the stability of concentrated sterilized buffalo milk. Hence, an investigation was undertaken to reveal the physicochemical changes that occur in concentrated sterilized buffalo milk fortified with 2-deoxyribose and urea during storage for a period of 60 days.

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