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Vol. 10, Special Issue 11 (2021)

Study on development and quality of khoa prepared from mixing of camel and buffalo milk

Author(s):
Jorawar Singh, Basant Bais, Devendra Kumar, Lokesh Tak, Jyoti Kumari, Pankaj Kanwar, Jena Ram Gahlot and Ranjana
Abstract:
The present study was carried out to assess the best ratio of camel and buffalo milk mixing for khoa production. Camel milk was mixed with buffalo milk at different ratios (60:40, 50:50 and 40:60%), respectively. The amount of khoa obtained from each batch was measured and yield of khoa obtained on the basis of amount of milk taken was calculated. The data obtained for yield of khoa obtained from different treatments of mix milk of camel and buffalo i.e. T1, T2 and T3 along with their total cost of production for Khoa (₹/Kg). The camel milk had the lowest total solids content therefore, lower yield of khoa obtained from camel milk. So mixing of buffalo milk and camel milk in equal quantity (50% camel milk and 50 % buffalo milk) was done to increase yield, low production cost and to obtain better consistency of Khoa. On the basis of sensory quality score, the khoa obtained from camel milk had the lowest overall acceptability score, followed by khoa from buffalo milk and the highest overall acceptability score was obtained in khoa from mix milk of camel and buffalo. On the basis of proximate analysis, the khoa obtained from mix milk of camel and buffalo have higher value of ether extract and crude protein whereas lower value of moisture and total ash as compared with khoa obtained from camel milk.
Pages: 855-860  |  504 Views  305 Downloads
How to cite this article:
Jorawar Singh, Basant Bais, Devendra Kumar, Lokesh Tak, Jyoti Kumari, Pankaj Kanwar, Jena Ram Gahlot and Ranjana. Study on development and quality of khoa prepared from mixing of camel and buffalo milk. The Pharma Innovation Journal. 2021; 10(11S): 855-860.

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