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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
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National Academy of Agricultural Sciences (NAAS)
NAAS Score: *5.38 (2020)
[Effective from January 1, 2020]
For more details click here

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

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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.2020.9(8): 1104-1110
DOI: https://doi.org/10.20546/ijcmas.2020.908.121


Effect of Cinnamon Powder Addition on Chemical Quality of Fresh Buttermilk
Sutar Pritee Sanjay1, Shakeel Asgar1 and Diwakar Mishra2*
1College of Dairy Science and Food Technology, Raipur, Chhattisgarh, India
2Dairy Technology Department, Phulo-Jhano Murmu College of Dairy Technology,
Dumka, Jharkhand, India
*Corresponding author
Abstract:

Buttermilk referred to the liquid left over from churning butter from cultured or fermented cream. It has been praised as an effective medicine for treatment of several diseases. It provides strength and vigour and makes a person (who consume it regularly) to live hundred years happily. But it has very short shelf-life. Spices have been used for not only flavour and aroma of the foods but also to provide antimicrobial properties. Cinnamon is a spice obtained from the inner bark of several tree species from the genus Cinnamomum. It is used mainly as an aromatic condiment and flavouring additive in a wide variety of cuisines, sweet and savoury dishes, breakfast cereals, snack foods, tea and traditional foods. Cinnamon can be used to increase the shelf of buttermilk. The present project was taken up to investigate the effect of cinnamon powder addition on chemical quality of fresh buttermilk. Addition of cinnamon into butter milk increase the total carbohydrate, fat, protein, ash, total solid, acidity  and decrease the  pH of  buttermilk.


Keywords: Buttermilk,Spices, Cinnamon, Fat, Protein
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How to cite this article:

Sutar Pritee Sanjay, Shakeel Asgar and Diwakar Mishra. 2020. Effect of Cinnamon Powder Addition on Chemical Quality of Fresh Buttermilk.Int.J.Curr.Microbiol.App.Sci. 9(8): 1104-1110. doi: https://doi.org/10.20546/ijcmas.2020.908.121