Informatics Publishing Limited

S. K. Sanwal ¹, Major Singh ¹, B. Singh ¹, P. S. Naik ¹

Affiliations
1 Indian Institute of Vegetable Research, Varanasi 221 305, IN

Abstract

No Abstract.

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V. N. Patil ¹, R. M. Kadam ², P. S. Naik ², S. V. Joshi ²

Affiliations
1 Livestock Research Station (Dr. BSKKV), Nileli, Kudal, Sindhudurg (M.S.), IN
2 Department of Animal Husbandry and Dairy Science, Dr. Balasheb Savant Konkan Krishi Vithyapeeth, Dapoli, Ratnagiri (M.S.), IN

Abstract

India is the largest milk producing country in the world with 114.4 million tones milk production and per capital availability 268g/day. Dairy in India has meant to our people since ancient days, milk production primary through the cow keeping and using the cow milk mainly for use of family and for religious rituals. Sandesh is the one of the most popular traditional milk products in Indian subcontinent. Pattern of milk production in India indicates that about 6 per cent of the milk produced is coagulated to produce Chhana. Out of this, about 80 per cent is used for manufacture of Sandesh. The efforts are made in the present investigation to add the value of Sandesh by incorporating the mango pulp @ 7.5 per cent, 15 per cent, 22.5 per cent and 30 per cent of weight of Chhana. The different physico-chemical properties were determined. It is concluded,the cow milk Chhana used for Sandesh preparation contained on an average 23.38 per cent fat, 45.37 per cent total solids, 17.33 per cent protein and 0.31 per cent acidity. Total solids content of Sandesh decreased significantly with increase in the level of mango pulp. The average values for control, 7.5, 15, 22.5 and 30 per cent levels of mango pulp were 75.27, 74.30, 73.31, 72.35 and 71.01 per cent total solids, respectively. With the increase in the level of mango pulp, there was significant decrease in fat content of Sandesh. protein content of Sandesh varied significantly with the values of 18.35, 17.89, 17.54, 17.21 and 16.89 per cent at control, 7.5, 15, 22.5 and 30 per cent level of mango pulp, respectively. With the increase in the level of mango pulp, there was significant decrease in protein content of Sandesh. Whereas With the increase in the level of mango pulp, there was significant increase in acidity of Sandesh.

Keywords

Cow Milk, Chhana, Citric Acid, Mango Pulp.

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Sonali Jadhav ¹, R. M. Kadam ², V. N. Patil ³, P. S. Naik ⁴, S. V. Joshi ²

Affiliations
1 Department of Animal Husbandry and Dairy Science, Rajmata Jijau Girls Hostel, College of Agriculture, Vasantrao Naik Marathwada Agriculture University, Parbhani (M.S.), IN
2 Department of Animal Husbandry and Dairy Science, College of Agriculture, Dr. Balasaheb Sawant Konkan Krishi Vidyapeeth, Dapoli, Ratnagiri (M.S.), IN
3 Agriculture Technology School Killa-Roha, Raigad (M.S.), IN
4 Poonam Naik At Post Akeri Bhagevadi, Sindhudurg (M.S.), IN

Abstract

India is the largest milk producing country in the world with 114.4 million tones milk production and per capital availability 268g/day (Kalalselvi and Somasundaram, 2011). Milk shake, a product of Western origin, is obtained by freezing a mix very similar to soft serve ice-cream mix and speed mixing the frozen product in a mixture to make it pourable and generate foam in it. It has lower fat and sugar contents and higher milk SNF content than ice-cream. Ginger is a popular home remedy in India today. The medicinal properties of ginger in preventing cough and cold are well documented taking into account the medicinal properties of ginger, the present research on studies on sensory characteristics ginger (Zingiber officinale L.) milk shake by addition of ginger juice control, 2.5 per cent, 5 per cent, 7.5 per cent, 10 per cent of milk (V/V) . Different sensory characteristics are done i.e. general apperance, flavaur, concestancy and overall aceptability. Most aceepted treatment found i.e. ginger juice 5 per cent of of milk (v/v).

Keywords

Buffalo Milk, Ginger, Extraction of Ginger Juice, Sensory Characteristics, Milk Shake.

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