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Vol. 10, Issue 8 (2021)

Effect of gulkand on physico chemical properties of the flavoured milk prepared by using Gulkand

Author(s):
Mhetre Suhas, Andhare Balasaheb and Deshmukh Akshay
Abstract:
The present study was carried out to develop Gulkand flavoured milk. The ratio for Milk and gulkand was for treatment T1 96:4, T2 94:6, T3 92:8 and T0 rose flavoured milk (0.2 per cent) rose flavour and sodium alginate as stabilizer (0.2%), in the formulation. The flvoured milk is analyzed for physico chemical analysis. Physico chemical analysis showed that fat, protein and moisture content of the flavoured milk is decreased with increase in gulkand levels while total solids, total sugar and ash increases with increase in the gulkand levels.
Pages: 1102-1105  |  392 Views  291 Downloads


The Pharma Innovation Journal
How to cite this article:
Mhetre Suhas, Andhare Balasaheb, Deshmukh Akshay. Effect of gulkand on physico chemical properties of the flavoured milk prepared by using Gulkand. Pharma Innovation 2021;10(8):1102-1105.
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