Development and quality assessment of health promoting low fat milk slices

Abstract

The present study was envisaged to standardize the processing technology and fat level of milk slices, a milk based snack food. Full cream mixed milk with 6% fat was used to prepare coagulum and the final time-temperature combination for cooking was optimized as 121⁰C (Steam cooking) for 35 minutes (C1) followed by setting of product under refrigeration for 15 minutes on the basis of several preliminary trials. Next experiment was carried out to reduce fat level of developed milk slices by using milk with different fat levels viz. F1 - milk with 4.5% fat, F2 - milk with 3% fat and F3 - milk with 1.5% fat. The cooking yield increased while cooking losses decreased significantly (p<0.05) with reduction in fat levels of milk. A significant (p<0.05) increase in moisture, protein and ash contents of milk slices were observed, whereas fat content of milk slices was significantly (p<0.05) lowered. Sensory studies revealed that there was significant (p<0.05) increase for color and appearance scores, whereas other sensory attributes like  flavor, texture, juiciness, saltiness and overall acceptability scores had no significant difference among the milk slices prepared with three different milk fat levels.