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Vol. 8, Issue 10 (2019)

to study the physico-chemical and sensory attribute of quarg type cheese

Author(s):
SP Ramteke, DH Kankhare, VS Dhumal and RJ Desale
Abstract:
The current upward trend in nutritional and health awareness, consumer’s demands for high nutritive and valuable product in the market with acceptable sensory characteristics. The present study was carried out to explore the possibilities of using goat milk alone and in combination with cow milk for preparation of Quarg type cheese. The levels of cow milk and goat milk treatments were T1, T2, T3, T4 and T5 as 100:00, 75:25, 50:50, 25:75 and 00:100 per cent respectively. The product was served to the semi-trained panel of judges to know its acceptability. The treatment T3 having 50% cow milk and 50% goat milk was rated superior among experimental treatments. In respect of chemical composition protein, moisture and acidity were increased with increased in level of goat milk while fat, carbohydrate, total solid ash and pH were decreased with increased in level of goat milk.
Pages: 243-246  |  578 Views  96 Downloads


The Pharma Innovation Journal
How to cite this article:
SP Ramteke, DH Kankhare, VS Dhumal, RJ Desale. to study the physico-chemical and sensory attribute of quarg type cheese. Pharma Innovation 2019;8(10):243-246.

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