National Academy of Agricultural Sciences (NAAS)
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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 2018: 95.39 NAAS RATING 2020: 5.38 |
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.
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