Vol. 12, Issue 3 (2023)

Author(s):
Arvind Kumawat, Kavita Kumari Solanki, Prashant Minz and Prateek Singh Panwar

Abstract:
Rabri is a dessert made by simmering full fat milk until it turns thick and layers of cream are formed. The traditional method of rabri preparation is done in small batches and is time-consuming. In the present study, a milk flake formation system was designed for production of rabri and chemical properties of rabri were studied.The system consists of a vertical scraped surface heat exchanger, scraper blade assembly, drive motor, milk-distributing unit and control unit. Fixed parameters were steam pressure (1.5 kg/cm2), scraper speed (130 rpm)and milk flow rate (400 l/h).The developed system was evaluated, and the variable parameters were the type of milk (buffalo milk and cow milk) and initial total solids of concentrated milk (18, 22, 26 and 30%).Buffalo milk at 26% total solids(T.S.)was found as an optimized parameter based on numerical optimization (desirability = 65%).The responses for this study were acidity, total solids (T.S.), moisture, FFA (free fatty acids), protein HMF (Hydroxyl Methyl Furfural) and water activity properties.