Vol. 12, Issue 3 (2023)

Author(s):
VS Dhumal, DH Kankhare and SR Jadhav

Abstract:
India has been identified as the world's largest and fastest-growing market for milk and milk products. Most of the milk in the country is produced by small, marginal farmers and landless laborers. Milk production in India has latest growth at rate of 6.2% per annum. Therefore, strengthening of dairy processing infrastructure is required for catering to the growing dairy market in the country (Anonymous, 2022). Dairy products are categorized as heat desiccated, fat rich, frozen, heat acid coagulated, and fermented dairy products are the most prevalent dairy products. Fermentation has been shown to increase mineral bioavailability and digestibility of proteins and carbohydrates, as well as improve the product's organoleptic properties. Development of best quality quarg type cheese with mild acidic flavor, smooth and creamy texture can be made by addition of lime and honey. Lime and honey levels were tried separately in quarg type cheese. The level of lime was finalized on the basis of sensory sensory evaluation with 0.7 percent lime and which was kept constant for each level with honey. From the above, this was clear that the combination of lime and honey gave better results than alone, therefore possible combinations were tried and superior five treatments of each combination was selected in the experimental for further study. All the samples were acceptable but the quarg type cheese prepared by 0.7 percent lime juice + 18 percent honey showed highest overall acceptability with 95.86 sensory score. The chemical compositions of quarg type cheese were fat (9.86%), Protein (10.91%), lactose (13.57%), total solid (35.59%), Ash (1.10%), Acidity (0.79%) and pH (4.28).