Informatics Publishing Limited

Adarsh M. Kalla ¹, C. Sahu ¹, A. K. Agrawal ¹, A. Khare ¹, K. K. Choudhaury ¹, A. Shrivastava ¹, Geetesh Sinha ¹

Affiliations
1 Department of Dairy Engineering, College of Dairy Science and Food Technology, RAIPUR (C.G.), IN

Abstract

A novel small scale improved butter making unit called 'Frustum Cone Shaped Butter Churn was developed with working capacity of 5 liter curd/batch. This paper deals with development of parts of churn i.e. inner and outer frustum cone, stirring tube, head and closure and insulation etc. For better insulation foamed polyethylene was used to offset the effect of ambient on temperature of curd filled inside the churn. For controlling the speed of the motor, gear and pulley arrangement with v-belt was used. The highest overrun and yield of butter were recorded to be 24.41 per cent and 1.63 kg/5l. curd at higher churning temperature of 12°C and higher churn speed of 85 rpm. However, the optimum speed of churn for good quality butter production was found to be 60 rpm at churning temperature of 10°C.

Keywords

Belt-Pulley, Butter, Curd, Churn, Foamed Polyethylene, Frustum Cone Shaped Butter Churn.

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Keerthi Srikanth ¹, S. Kartikeyan ¹, Adarsh M. Kalla ²

Affiliations
1 Department of Dairy Technology, College of Dairy Science and Food Technology, CGKV, Raipur (C.G.), IN
2 Southern Regional Station, ICAR-National Dairy Research Institute, Adugodi, Bengaluru (Karnataka), IN

Abstract

The present investigation was intended to study the effect of incorporation of Aloe vera juice on chemical and microbial characteristics of Peda. The Peda was prepared from standardised buffalo milk and experiment was laid out in Completely Randomized Design with five treatments: 0 per cent control sample (T₀), 5 per cent (T₁), 10 per cent (T₂), 15 per cent (T₃) and 20 per cent (T₄) incorporation of Aloe vera juice to Peda, by weight of Khoa after patting stage. The fresh Peda samples were analysed for chemical (moisture, fat, protein, ash and acidity) and microbial (total plate, yeast and moulds and coliform counts) qualities. The control had lowest moisture (15.42%), ash (2.66%) and acidity (0.55% of LA) as compared to experimental samples, while T₄ had the highest moisture (16.98%), ash (2.89%) and acidity (0.60% LA). However, carbohydrate content decreased and there was no significant difference in fat, protein and ash with incorporation of Aloe vera juice as compared to control. Though the moisture, acidity and total carbohydrate were influenced by the level of Aloe vera juice incorporation, it remained within the FSSAI standards. The total plate count and yeast and mould count of T₀ sample was significantly higher than the other samples.

Keywords

Peda, Khoa, Aloe vera, Chemical, Microbial Qualities.

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Adarsh M. Kalla ¹, C. Sahu ², A. K. Agrawal ³

Affiliations
1 Department of Dairy Engineering, National Dairy Research Institute, Southern Regional Station, Bengaluru (Karnataka), IN
2 Department of Engineering, College of Dairy Science and Food Technology, Chhattisgarh Kamdhenu Vishwavidyalay, Raipur (C.G.), IN
3 Department of Dairy Engineering, College of Dairy Science and Food Technology, Chhattisgarh Kamdhenu Vishwavidyalay, Raipur (C.G.), IN

Abstract

A survey of traditional butter making in India would reveal that butter production in rural areas is still not technically advanced.To overcome this problem, a skid mounted improved frustum cone shaped insulated butter churn of small size was developed. In the present improved butter churn,the churning time required is reduced by providing internal stirring wing, thus, the process becomes more efficient with reduced labour requirements.With this churn cream from about 100 litres of milk could be processed daily into butter. In India small capacity skid mounted improved butter churn would prove to be economic and efficient.

Keywords

Churning Efficiency, Traditional Butter Making, Butter, Cream, Butter Churn.

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