Refine your search
Collections
Co-Authors
Year
A B C D E F G H I J K L M N O P Q R S T U V W X Y Z All
Kahate, P. A
- Studies on Sensory Evaluation, Chemical Quality and Cost Structure of Sweet Yoghurt from Cow Milk Blended With Soymilk
Abstract Views :429 |
PDF Views:2
Authors
Affiliations
1 Department of Animal Husbandry and Dairy Science, College ofAgriculture, Dr. Panjabrao Deshmukh Krishi Vidyapeeth, Akola (M.S.), IN
1 Department of Animal Husbandry and Dairy Science, College ofAgriculture, Dr. Panjabrao Deshmukh Krishi Vidyapeeth, Akola (M.S.), IN
Source
Research Journal of Animal Husbandry & Dairy Science, Vol 5, No 2 (2014), Pagination: 74-78Abstract
The present investigation was carried on the studies on sensory evaluation, chemical quality and cost structure of sweet yoghurt from cow milk blended with soymilk in the Department of Animal Husbandry and Dairy Science, Dr. Panjabrao Deshmukh Krishi Vidyapeeth, Akola. Fresh and clean cow milk and soymilk was blended in various proportions as 100 : 00, 75 : 25, 50:50, 25: 75 and 00:100 for treatment T1, T2, T3,T4 and T5, respectively. The chemical composition in respect to per cent fat, total solids and solids not fat content recorded significantly decreased trend due to increase in the rate of addition of soymilk in cow milk. While the levels of protein content were found nonsignificant only numerical decrease was recorded. Yogurt prepared from 100 per cent cow milk recorded highest score for overall acceptability (92.85) then after score was decreased due increase in rate of addition of soymilk, while it was noticed that yoghurt prepared from 50 per cent cow milk and 50 per cent soymilk also scored satisfactory score for its acceptability. The cost of production of yoghurt was decreased with the increase in the level of soymilk.Keywords
Cow Milk, Soymilk, Sweet Yoghurt, Sensory Evaluation, Chemical Composition, Cost Structure.
References
- Bharad, P.M., Shelke, R.R. and Samanwar, R.P. (2010). Studied on effect of different combination of Buffalo milk and soymilk on the quality of Kulfi. Res. J. Anim. Husbandry & Dairy Sci., 1(2) : 73-76.
- Bhutey, K.P. (1994). Studies on yoghurt from the blends of soymilk and cow milk. Thesis, Dr. Panjabrao Deshmukh Krishi Vidyapeeth, Akola, M.S. (INDIA).
- Bire, P.V. (1995). Blending of soy milk for preparation of different milk products. M.Sc. Thesis, Dr. Panjabrao Deshmukh Krishi Vidyapeeth, Akola, M.S. (INDIA).
- Changade, S.P. and Tambat, R.V. (1992). Blending of soy milk with cow milk / buffalo milk for preparation of soy curd. J. Food Sci. Technol., 29 : 191.
- De, S. (2009). Outlines of dairy technology. Oxford University Press. NEW DELHI, INDIA.
- Gomez, K.A. and Gomez, A.A. (1984). Statistical procedure for Agricultural research. John Wiley and Sons, New York, pp. 241-266.
- I.S.I. (1981). SP:18 (Part XI) Hand book of food analysis - Dairy Product Indian Standard Institution Manak Bhavan, Bahadur Shah Zafer Marg. NEW DELHI (INDIA).
- Krupal, R.G. (2003). Utilization of soy milk and cow skim milk in different combinations for yoghurt preparation. M.Sc. Thesis, Dr. Panjabrao Deshmukh Krishi Vidyapeeth, Akola, M.S. (INDIA).
- Laxminarayan, H. and Shankar, P.S. (1980). Fermented milk in human nutrition. Indian Dairy, 32(2) : 121.
- Lee, S.Y., Morr, C.V. and Seo, A. (1990). Comparison of milk based and soy milk based yoghurt. J. Food Sci., 55(2) : 532-535.
- Nelson, A.I., Stenberg, M.P. and Wei, L.S. (1976). Process for preparation of soy milk. J. Food Sci., 41 : 57.
- Nelson, J.A. and Trout, G.M. (1964). Judging dairy products (4th Ed.) Olson Publ. Co. Nilwankee. P. 296.
- Rajor, R.B. (1990). Soy yoghurt. The low cost nourishing food. Indian Dairyman, 42(9) : 380-386.
- Ranganatham, M. and Gupta, S.K. (1987). Sensory evaluation of Dahi and yoghurt. Indian Dairyman., 39(10) : 793
- Yadav, D.N. Chauhan, G.S. Chauhan, Sharma, O.P. and Bajpai, A.P. (2003). Replacement of egg solids with whey protein concentrates and optimization of its levels in cake making. J. Food Sci. & Technol., (Mysore) 40(4) : 403-405.