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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.2018.7(6): 1349-1358
DOI: https://doi.org/10.20546/ijcmas.2018.706.159


Process Standardization of Whey Protein Enriched Spiced Quarg Cheese
D. D. Patange1*, S. V. Shinde1, D. S. Chavan2, D. K. Kamble1 and C. V. Memane1
1Division of Animal Husbandry and Dairy Science, College of Agricyulture, Kolhapur-416004, India
2Department of Food Tech., Shivaji University, Kolhapur, India
*Corresponding author
Abstract:

The present study was undertaken with the prime objective to know the organoleptic and physico-chemical qualities of WPC enriched spicesd quarg cheese. WPC was added at 5, 10, 15 and 20 % of quarg. The products were evaluated for sensory attributes, physico-chemical qualities and afterward assessed for its storage stability. The maximum score for colour and appearance, body and texture, spreadability and overall acceptability was recorded for the product containing 10 % WPC, while the maximum flavour score was recorded to 5 % WPC. To know the combine and interaction effect of ginger and cumin on quarg cheese, ginger @ 3, 4 and 5% and cumin @ 1 and 2 % were added in WPC inriched quarg. The product was evaluated for sensory and physico-chemical qualities. The maximum score (score=8.03) for body and texture and spredability (score=7.83) were recorded to the product containing 10 % WPC, 2 % ginger and 1 % cumin. The pH of quarg cheese was significantly (p<0.05) decreased with increasing level of ginger and cumin. The optimized spiced quarg cheese contained 11.87, 18.54, 4.47, 1.41 % fat, protein, lactose and ash respectively. The WPC enriched quarg cheese without addition of ginger and cumin was acceptable up to 15th days while samples added with ginger and cumin was acceptable up to 20th days at refrigerated storage condition.


Keywords: Qurg cheese, WPC, Ginger, Cumin, Storage study
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How to cite this article:

Patange D. D., S. V. Shinde, D. S. Chavan, D. K. Kamble and Memane C. V. 2018. Process Standardization of Whey Protein Enriched Spiced Quarg Cheese.Int.J.Curr.Microbiol.App.Sci. 7(6): 1349-1358. doi: https://doi.org/10.20546/ijcmas.2018.706.159