Abstract

Manikant Kumar*¹, Kavita Banjare² and Sudhir Uprit¹

DOI : http://dx.doi.org/10.13005/ojc/300454

Study was carried out to evaluate the chemical characteristics of colostrums and skim milk blended heat treated product. The present study was confined to standardization of colostrum harvested from 2^nd milking of gir breed of cow based product in combination with skim milk, sugar and cardamom powder. The blends proportions of skim milk were @ 15, 30, 45% and addition of 8% cane sugar was found to impart the desired sweetness. Green cardamom powder was used as flavouring agent. These mixtures were kept in a water bath at 3 different temperatures viz. 60, 70 and 75⁰C for 30 minutes.  Gelation occurs on heating to yield curd like products of different gel strength, which were cooled at room temperature and analysed for different chemical attributes like fat, protein, acidity etc. The results indicated that the fat, protein, acidity content decreased significantly (p˂ 0.01) however the moisture, total carbohydrate increased significantly (p˂0.01) but ash differed non significantly with increased in skim milk proportion in blend at different temperatures.

Chemical attributes; Colostrum; Skim milk; Heat treatment

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