Follow
International Journal of Current Microbiology and Applied Sciences (IJCMAS)
IJCMAS is now DOI (CrossRef) registered Research Journal. The DOIs are assigned to all published IJCMAS Articles.
Index Copernicus ICI Journals Master List 2018 - IJCMAS--ICV 2018: 95.39 For more details click here
National Academy of Agricultural Sciences (NAAS) : NAAS Score: *5.38 (2020) [Effective from January 1, 2020]For more details click here

Login as a Reviewer

Indexed in



National Academy of Agricultural Sciences (NAAS)
NAAS Score: *5.38 (2019)
[Effective from January 1, 2019]
For more details click here

ICV 2018: 95.39
Index Copernicus ICI Journals Master List 2017 - IJCMAS--ICV 2018: 95.39
For more details click here

See Guidelines to Authors
Current Issues

Original Research Articles

PRINT ISSN : 2319-7692
Online ISSN : 2319-7706
Issues : 12 per year
Publisher : Excellent Publishers
Email : editorijcmas@gmail.com / submit@ijcmas.com
Editor-in-chief: Dr.M.Prakash
Index Copernicus ICV 2018: 95.39
NAAS RATING 2020: 5.38

Int.J.Curr.Microbiol.App.Sci.2019.8(12): 1082-1089
DOI: https://doi.org/10.20546/ijcmas.2019.812.137


Physico-chemical Properties and Consumer Acceptability of Mango Herbal Quarg Type Cheese
Dhiraj H. Kankhare, Vishal P. Patil, Sachin P. Ramteke* and Somnath H. Mane
Department of Animal Husbandry and Dairy Science, Mahatma Phule Krishi Vidyapeeth, Rahuri (M.H.) – 413722, India
*Corresponding author
Abstract:

The present study was undertaken with the objective to know the consumer acceptability and physico-chemical qualities of mango herbal quarg cheese. The mango herbal quarg type cheese was prepared by adding different levels of mango pulp, cardamom and clove. The products were evaluated for physico-chemical qualities and consumer acceptability. The chemical composition of most acceptable treatment (T2) was 9.04, 11.19, 4.24, 1.40, 25.82, 74.18, 4.58 and 1.01 per cent fat, protein, carbohydrate, ash, total solids, moisture, pH and acidity respectively. The quarg type cheese prepared with (27 per cent mango pulp + 0.6 per cent cardamom + 0.4 per cent clove) i.e. T2 was responded by consumers as 12 per cent excellent, 60 per cent as very good and 28.00 per cent as fair about quality of mango herbal quarg type cheese.


Keywords: Quarg type cheese, Herbal, Mango pulp, Spices, Cardamom, Clove
Download this article as Download

How to cite this article:

Dhiraj H. Kankhare, Vishal P. Patil, Sachin P. Ramteke and Somnath H. Mane. 2019. Physico-chemical Properties and Consumer Acceptability of Mango Herbal Quarg Type Cheese.Int.J.Curr.Microbiol.App.Sci. 8(12): 1082-1089. doi: https://doi.org/10.20546/ijcmas.2019.812.137