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International Journal of Current Microbiology and Applied Sciences (IJCMAS)
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National Academy of Agricultural Sciences (NAAS)
NAAS Score: *5.38 (2019)
[Effective from January 1, 2019]
For more details click here

ICV 2017: 100.00
Index Copernicus ICI Journals Master List 2017 - IJCMAS--ICV 2017: 100.00
For more details click here

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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 2017: 100.00
NAAS RATING 2018: 5.38

Int.J.Curr.Microbiol.App.Sci.2018.7(8): 3863-3868
DOI: https://doi.org/10.20546/ijcmas.2018.708.396


Development of Khoa by Utilization of Milk Solids in Semi-Automatic Machine
Vaquil*, P.K. Bhardwaj, Rekha Devi, Surender Kumar and S.S. Ahlawat
Department of Livestock Products Technology, College of Veterinary Sciences, Lala Lajpat Rai University of Veterinary and Animal Sciences, Hisar, Haryana, India
*Corresponding author
Abstract:

The present study was undertaken for utilization of milk solids for development of khoa by semi-automatic machine. Skim milk powder, cream (50% fat) and ghee were used for khoa preparation. To meet legal requirement of fat standardization was done by Pearson square method. Different combination of homogenization stages and type of desiccation machine were prepared. Three different levels (0.3%, 0.4% and 0.5%) of whey protein concentrate were incorporated to improve texture of skim milk powder (SMP) and ghee khoa. Selection of khoa from different milk solids were done on sensory basis. There were significant increases in sensory attributes of khoa after addition of whey protein. Finally double satge homogenized and gas cooked khoa were selected from SMP and cream as well as SMP and ghee with 0.4% whey protein concentrate. Moisture contents of all khoa samples were statistically similar. Fat content of control khoa was significantly higher than T1 and T2. But protein content of T2 was significantly higher than T1 and control khoa. Ash content of T2 was found significantly higher as compared to control and T1. It was concluded than milk solids can be used successfully for development of khoa comparable to control in sensory attributes.


Keywords: Skim milk Khoa (SMP), cream (50% fat), Ghee, Whey protein concentrate, Semi-automatic machine, Homogenization and sensory attributes
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How to cite this article:

Vaquil, P.K. Bhardwaj, Rekha Devi, Surender Kumar and Ahlawat, S.S. 2018. Development of Khoa by Utilization of Milk Solids in Semi-Automatic Machine.Int.J.Curr.Microbiol.App.Sci. 7(8): 3863-3868. doi: https://doi.org/10.20546/ijcmas.2018.708.396