Vol. 10, Special Issue 8 (2021)

Author(s):
Durga Devi, Basant Bais, Raghavendra Singh, Sudeep Solanki, Sunita Meena and Sanjay Singh

Abstract:
The milk products and byproducts may be contaminated intentionally/unintentionally at different level at the time of production, processing, and storage. The present study was aimed to estimate physio-chemical properties of camel and buffalo milk and to determine the optimum level of incorporation of flaxseed and evaluate physio-chemical properties of camel and buffalo milk nuggets. The overall compositions of buffalo and camel milk showed that the buffalo milk had higher concentrations of protein, fat and solid not fat (SNF) than camel milk. Formation of milk nuggets was done using coagulum developed by different ratio of camel and buffalo milk viz. (90:10, 80:20, 70:30, 60:40). Best result obtained were based on yield and consistency of milk coagulum by combination of 70% camel milk and 30% buffalo milk. The pH was significantly (P<0.05) decreased with increase in refrigerated storage and TBA values were also found to be increased significantly (P<0.05) with storage period for both type of nuggets. There was a highly significant (P<0.05) decrease in the DPPH and ABTS activity of both the nuggets for storage over a period of 12 days. The DPPH and ABTS% activity of treatment was higher than control. The proximate analysis for Dry Matter, Crude Protein, Ether extract, Crude fiber and Total ash showed a significant difference between control and treatment nuggets developed under the study.