Development and quality evaluation of low fat Shrikhand from goat milk


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Authors

  • radha kannan college of Veterinary and Animal sciences, Mannuthy-680651 Thrissur, Kerala
  • Nima Shaji Msc scholar, Department of Dairyscience, College of Veterinary and Animal sciences, Mannuthy-680651 Thrissur, Kerala
  • Sathian Thomas Professor & Head Department of Dairyscience, College of Veterinary and Animal sciences, Mannuthy-680651 Thrissur, Kerala

Keywords:

Goat milk products, Whey protein concentrate, Low fat shrikhand

Abstract

An effort was made to prepare low fat shrikhand from skimmed goat milk by utilizing whey protein concentrate (WPC) as a fat replacer. Control shrikhand samples were prepared from both whole goat milk (C1) and skimmed goat milk (C2).The prepared shrikhand samples were analyzed for physico –chemical and sensory qualities. There was no significant difference in pH, titratable acidity, total solids and ash content between the control and whey protein concentrate added Shrikhand samples.  There was a significant increase in protein content in whey protein concentrate added sample when compared to control. No significant difference in sensory quality was observed between control and WPC added Shrikhand samples.

Author Biographies

  • radha kannan, college of Veterinary and Animal sciences, Mannuthy-680651 Thrissur, Kerala

    Assistant professor,

    Department of Dairyscience,

    College of Veterinary and Animal sciences, Mannuthy-680651  Thrissur, Kerala

  • Nima Shaji, Msc scholar, Department of Dairyscience, College of Veterinary and Animal sciences, Mannuthy-680651 Thrissur, Kerala
    Msc scholar,
    Department of Dairyscience,

    College of Veterinary and Animal sciences, Mannuthy-680651  Thrissur, Kerala
  • Sathian Thomas, Professor & Head Department of Dairyscience, College of Veterinary and Animal sciences, Mannuthy-680651 Thrissur, Kerala
    Professor & Head

    Department of Dairyscience,

    College of Veterinary and Animal sciences, Mannuthy-680651  Thrissur, Kerala

Downloads

Submitted

2017-04-07

Published

2018-04-24

Issue

Vol. 71 No. 2 (2018)

Section

DAIRY PROCESSING

How to Cite

kannan, radha, Shaji, N., & Thomas, S. (2018). Development and quality evaluation of low fat Shrikhand from goat milk. Indian Journal of Dairy Science, 71(2). https://epubs.icar.org.in/index.php/IJDS/article/view/69345