Record Details

Curd from Miltone (vegetable toned milk).

IR@CSIR-CFTRI

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Relation http://ir.cftri.com/3658/
 
Title Curd from Miltone (vegetable toned milk).
 
Creator Krishnaswamy, M. A.
Patel, J. D.
Dhanaraj, S.
Govindarajan, V. S.
 
Subject 23 Vegetables
26 Bakery products
 
Description Miltone, consisting of groundnut protein isolate, liquid glucose, minerals and vitamins, was used as a substitute for dried skim-milk in the manufacture of toned milk which was subsequently used to produce a curd or dahi, a popular fermented milk product, as follows: 500 ml milk was heated at 85 degree C for 30 min, cooled to room temp., inoculated with 1.5% (v/v) single-strain or mixed cultures and incubated for 14-16 h. Carbonation of the curd with CO2 for 3 min prior to filling in l. milk bottles afforded it a satisfactory shelf-life, the curd retaining its structure and flavour during storage. Of the starter strains tested, Streptococcus citrophilus produced the most acceptable curd (P less than 0.05). Curd made from cows' milk was judged to be significantly better in terms of colour, appearance, aroma and overall acceptability on organoleptic evaluation using a panel.
 
Date 1971
 
Type Article
PeerReviewed
 
Format application/pdf
 
Language en
 
Rights —
 
Identifier http://ir.cftri.com/3658/1/JFST_1971_8_2_41-46.pdf
Krishnaswamy, M. A. and Patel, J. D. and Dhanaraj, S. and Govindarajan, V. S. (1971) Curd from Miltone (vegetable toned milk). Journal of Food Science and Technology, 8 (2). 41-46, 17 ref.. ISSN 0022-1155