Vol. 12, Issue 10 (2023)

Author(s):
Rahul Tiwari, PK Upadhyay, Praveen Sahu, Pooja Yadav and Brajapal Singh

Abstract:
In this experiment three levels of Fat combinations (2.8%, 3.0%, 3.2%) and Sugar combinations ratio (5%, 6%, 7%) were taken three levels of Strawberry essence (0.15%, 0.20%, 0.25%) and stabilizer (Sodium alginate 0.2%) are used to prepared it with 3 times replication. In the method of preparation, first, standardized milk is heated at 35-40 ℃ and filtered & heated to 60 ℃. Later sugar is slowly mixed in the heated milk, after that sodium alginate and food colour is added in milk and this milk is pasteurized at 71 ℃ for 30 minutes. Now this milk is cold to 25 ℃ and strawberry essence is added to it. Now the strawberry flavoured milk thus prepared is filled in glass bottle and kept in the refrigerator till it is used. The effects of various attributes on quality of flavoured milk were analyzed and determine for physical quality flavour (colour and appearance, sweetness, over all acceptability), The study revealed that the physical quality of flavoured milk prepared from cow milk, 0.20% essence with 7% sugar levels of flavoured milk was found better as compared to other treatment combinations with in fresh day.