A comprehensive study on processing parameters, yield, quality characteristics and shelf life of malai – a heat desiccated indigenous dairy product
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Authors
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Geo Thomas
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K Jayraj Rao
Dr. K. Jayraj Rao, Principal Scientist, DT Section, SRS of NDRI, Bengaluru email: jaysharm@yahoo.com
Keywords:
Malai, Physico-chemical properties, Sensory evaluation, Textural attributes, Shelf lifeAbstract
Malai is an indigenous fat rich dairy product which is used in the manufacture of various products as well as for direct consumption. The present study was conducted with the aim to standardize the manufacturing process of malai, study the effect of various processing parameters and evaluate the shelf life of malai packed in glass and polypropylene containers by recording changes occurring during the storage period. The production process was standardized based on the quality and yield obtained; the maximum yield of malai was obtained at 90°C temperature of heating the milk, holding at that temperature for 50 minutes and allowing malai formation at cooling temperature of 30°C. The malai produced was evaluated for sensory and textural attributes. Based on the observations of the sensory panel members, it is stated that malai should have a typical yellowish colour, a rich nutty aroma and a soft, granular texture which imparts a flaky mouthfeel. The malai prepared using the standardized conditions obtained  highest sensory acceptance scores. The effect of fat % and SNF content of milk on the yield of malai was  also studied. It was observed that as the surface area of the milk exposed, the yield obtained also increased. The average composition of optimised malai samples was moisture, 49.6; fat, 38.2; and protein, 9.01%. It was observed that the malai could be stored at 5±1°C for 18 days with satisfactory acceptance. No significant differences were observed between the packaging materials during the storage period.
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