Toll Free Helpline (India): 1800 1234 070

Rest of World: +91-9810852116

Free Publication Certificate

Vol. 8, Issue 8 (2019)

Preparation and quality evaluation of buttermilk manufactured from admixture of camel and goat milk

Author(s):
Bantupalli Siva, Dr. Sangeeta Shukla, Shashikant Singh Yadav and Bhavya
Abstract:
The present investigation was undertaken to develop Buttermilk manufactured from admixture of camel and goat milk partial addition of different ratios of camel and goat milk. Control buttermilk sample had 0.45% fat, 1.38% protein and 5.11% totalsolids.
During the preparation of Buttermilk manufactured from admixture of camel and goat milk was added in different ratios. Control sample had buffalo milk. The treatments were evaluated for various oraganoleptic characteristic, physico – chemical parameters. After sensory evaluation Treatment T2(60:40) is better for Buttermilk manufactured from admixture of camel and goat milk. It was found to have highest score of 8.5 for flavour and taste, colour and appearance score of 8.50, consistency is 8.78 overall acceptability score of 8.50.
The physico-chemical analysis results shows that Treatment T2(60:40) had maximum total solid 4.92%, fat 0.27%, protein 1.43%, Lactose 2.22%, and ash content of 0.84% of Buttermilk manufactured from admixture of camel and goat milk.
Pages: 349-351  |  412 Views  180 Downloads


The Pharma Innovation Journal
How to cite this article:
Bantupalli Siva, Dr. Sangeeta Shukla, Shashikant Singh Yadav, Bhavya. Preparation and quality evaluation of buttermilk manufactured from admixture of camel and goat milk. Pharma Innovation 2019;8(8):349-351.

Call for book chapter