Optimization and Extension of Shelf Life Of Quark - A type of Yoghurt.

ISBN-13: 9783330001756 / Angielski / Miękka / 2016 / 68 str.

Ram Shovit Yadav

Opis

Quark was prepared from cow milk by the optimization of different parameters like concentration of rennet, sugar percentage and flavor types. The rennet concentration used for optimization were 0.00139 %, 0.00234 %, 0.00278 % and 0.00468 %. Among these in terms of acidity, texture, flavor and appearance 0.00234 percent rennet was found significantly best product. The concentration of sugar in quark was varied in different proportion viz. 2, 4 and 5 %, among these 4 % was ranked best with respect to sensory properties. For the optimization of flavor, two flavors (pineapple and vanilla) was used along with orange red color and without color for quark preparation, among them vanilla with no color added sample was preferred significantly. The high quality life (HQL) of the optimized product was 45 days in deep frozen condition (-20oC), 6 days in refrigerated condition (-4oC). Even though, the product remained acceptable up to 2 days at room temperature (33 ± 2oC) and up to 15 days in refrigerated conditions.

O autorze

Mr. Ram Shovit Yadav is HOD, Department of Food Technology, at Sunsari Technical College, Affiliated to Tribhuvan University, Nepal. He was awarded Master Degree in food Technology from central campus of technology ( TU), dharan as a major subject Dairy Technology. He was awarded by gold medal in 2008 for being stood first in Master Degree.