Impact of developed acidity in milk and subsequent neutralization on changes in physico-chemical properties and oxidative stability of khoa


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Authors

  • sonika choudhary National Dairy Development Board- Dairy Services, Delhi, India
  • Sumit Arora National Dairy Research Institute, Karnal, Haryana, India
  • Anuradha Kumari National Dairy Research Institute, Karnal, Haryana, India
  • Vikrant Narwal National Dairy Research Institute, Karnal, Haryana, India
  • Vivek Sharma National Dairy Research Institute, Karnal, Haryana, India

Keywords:

Acidification, Maillard reaction, Buffalo milk, Colour, Fatty acid

Abstract

Khoa is a heat-desiccated milk product prepared by continuous heating, stirring and scrapping in an open pan. Effect of developed acidity and subsequent neutralization on physico-chemical attributes and oxidative stability of khoa were evaluated. Results indicated that development of acidity and subsequent neutralization of milk resulted in significant changes (p<0.05) in colour, tyrosine value, lactulose, HMF, furosine, induction period, FFA content and peroxide value.  However, Fatty acid profile and mineral composition of khoa were not much affected by acidity and neutralization except butyric acid and sodium content. 

Author Biographies

  • sonika choudhary, National Dairy Development Board- Dairy Services, Delhi, India

    Quality Assurance and Product Development 

  • Sumit Arora, National Dairy Research Institute, Karnal, Haryana, India

    Dairy Chemistry Division

  • Anuradha Kumari, National Dairy Research Institute, Karnal, Haryana, India
    Dairy Chemistry Division
  • Vikrant Narwal, National Dairy Research Institute, Karnal, Haryana, India
    Dairy Chemistry Division
  • Vivek Sharma, National Dairy Research Institute, Karnal, Haryana, India

    Dairy Chemistry Division

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Submitted

2016-06-18

Published

2016-12-20

Issue

Vol. 69 No. 6 (2016)

Section

DAIRY CHEMISTRY

How to Cite

choudhary, sonika, Arora, S., Kumari, A., Narwal, V., & Sharma, V. (2016). Impact of developed acidity in milk and subsequent neutralization on changes in physico-chemical properties and oxidative stability of khoa. Indian Journal of Dairy Science, 69(6). https://epubs.icar.org.in/index.php/IJDS/article/view/59296