Optimization of fat content to develop goat milk shrikhand
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Authors
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Vivek Sahu
Uttar Pradesh Pandit Deen Dayal Upadhyaya Pashu Chikitsa Vigyan Vishwavidyalaya Evam Go-Anusandhan Sansthan (DUVASU) Mathura
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Vikas Pathak
Uttar Pradesh Pandit Deen Dayal Upadhyaya Pashu Chikitsa Vigyan Vishwavidyalaya Evam Go-Anusandhan Sansthan (DUVASU) Mathura
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meena goswami
Uttar Pradesh Pandit Deen Dayal Upadhyaya Pashu Chikitsa Vigyan Vishwavidyalaya Evam Go-Anusandhan Sansthan (DUVASU) Mathura
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Arun Kumar Verma
Central Institute for Research on Goats (CIRG), Farah, Makhdoom, Mathura
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Rajkumar V.
Central Institute for Research on Goats (CIRG), Farah, Makhdoom, Mathura
Keywords:
goat milk shrikhand, fat content, optimization, textural and colour parameter, sensory evaluationAbstract
The present study was conducted to optimize the fat content of goat milk shrikhand using goat milk with three different fat % viz. 4.0 (F1), 5.0 (F2) and 6.0 (F3) %. The pH values decreased while titratable acidity increased significantly (P<0.05) with increased fat content. Fat content and brix values increased significantly (P<0.05) with increased fat content in goat milk. All textural parameters i.e. firmness, consistency, cohesiveness and work of cohesiveness increased significantly (P<0.05) with increased fat content. Among the sensory attributes, there was no significant difference in color and appearance, texture and mouth coating scores among the treatments; however flavor, sweetness and overall acceptability scores increased significantly (P<0.05) with increased fat content. There was no significant difference between F2 and F3 for any sensory attribute including overall acceptability. Present day health conscious consumer demand product with lower fat content without compromising with taste and flavour. Therefore, F2- goat milk shrikhand prepared with 5.0% fat was found optimum and selected as the best treatment.
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