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PROCESS STANDARDIZATION AND TEXTURAL CHARACTERIZATION OF COLOSTRUM BASED PRODUCT BLENDEDWITH SKIM MILK

KrishiKosh

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Title PROCESS STANDARDIZATION AND TEXTURAL CHARACTERIZATION OF COLOSTRUM BASED PRODUCT BLENDEDWITH SKIM MILK
 
Creator KUMAR, MANIKANT
 
Contributor Uprit, Sudhir
 
Description Bovine colostrum is the first milk produced by mammals within a 1 to 50 hour period after parturition (Elfstrand et aI., 2002). Approximately 5-10 litres of colostrum per milking is normally obtained from a dairy cow (Moore et af., 2005). An average production of colostrum is 43.5 kg per cow and an average consumption is 11 kg per calf during first three days post-partum gives 32.5 kg of surplus colostrum (Kulkarni and Pimpale, 1989). Colostrum can be used as an ingredient for functional foods. The excess colostrum is processed for nutraceutical products (Moore et al., 2005) and it purports numerous health benefits of the product. There are number of different colostrum based products manufactured by surplus colostrum. Various traditional and commercial products like kharwas, kalvdans, khees, colostrum yoghurt, colostrum powder, azaco cheese. colostrum butter. colostrum channa and paneer are also made by surplus colostrum. Low-heat processed colostrum products have a minor loss of bioactivity substances. Considering the fact that colostrum and its components are very sensitive to heat and other environmental conditions. processing at low heat treatment can be preserve its bioactivity. Considering the beneficial effect of colostrum the present study was confined to standardization of colostrum based product in combination with skim milk. The blends tried in this study have skim milk @ 15%, 30%. & 45% and the temperature were 65°C, 70°C, 75°C for 30 minutes. The colostrum based product blended with skim milk were analyzed for ph) sico-chemical properties like pll. acidity. moisture, fat. protein. ash. total carbohydrate and textural characteristics like firmness, consistency, . cohesiveness and index of viscositv . bv. L1SI!)) standard procedures. Wide variation in the physico-chemical and textural properties 01' different blend proportion of skim milk samples at three different heating temperatures were observed. The generated data or textural parameter of the colostrum and skim milk blended (CSMB) product were used to optimize the acceptable quality CSMB product by' using the values obtained for fresh market sweet curd samples. The average value of texture attributes like firmness, consistency, cohesiveness, and index of viscosity of fresh market sweet curd sample was 1158,46g, 23381.25g.s, -442.365g and -1368.89g.s. Superimposition of the contours drawn from textural parameters revealed an optimum range of skim milk in blend as 18 % and the temperature as 68 DC for 30 minutes of CSMB product. where the similar textural values were obtained. Optimized CSMB product scored 6.87, 7.0L 7.12, 7.22 and 7.28 on flavour. body & texture, colour & appearance, sweetness and overall acceptability respectively. Sensory studies reveal all sensory attributes of final CSMB product were at par relative to fresh market sweet curd sample.
 
Date 2016-07-14T11:10:23Z
2016-07-14T11:10:23Z
2014
 
Type Thesis
 
Identifier http://krishikosh.egranth.ac.in/handle/1/68735
 
Language en
 
Format application/pdf
 
Publisher Chhattisgarh Kamdhenu Vishwavidyalaya, Durg (C.G.)