Vol. 10, Issue 9 (2021)

Author(s):
SP Ramteke, Dr. DH Kankhare, Dr. SH Mane and Dr. RJ Desale

Abstract:
The present study entitled “Optimization of Quarg type cheese with spices” was carried out in laboratory of Department of Animal Husbandry and Dairy Science, Post Graduate Institute, M.P.K.V., Rahuri. The objective of this research work was optimization of levels of spices in Quarg type cheese. The Quarg type cheese samples were prepared by using cow milk procured from Research-cum Development Project (RCDP) on Cattle, M.P.K.V., Rahuri, Dist. Ahmednagar. The sensory evaluation was carried out in respect of flavour, body and texture and colour and appearance. Initially, work was carried out to select the levels of four spices (ginger, cumin, garlic and clove powder) for the preparation of Quarg type cheese and the combination of spices with each other was tried in preliminary study. On the basis of sensory evaluation best treatment of each spices combination selected for further experiment. In final experiment seven treatment combinations were as control; 1.6 per cent ginger + 1.2 per cent cumin; 0.6 per cent garlic + 1.2 per cent cumin; 0.6 per cent clove + 1.2 per cent cumin; 1.6 per cent ginger + 0.6 per cent garlic; 1.6 per cent ginger + 0.6 per cent clove and 0.6 per cent garlic + 0.6 per cent clove in Quarg type cheese. The product was evaluated for sensory by five semi-trained panel of judges using quarg cheese score card, total score 100. All the samples were well acceptable but the Quarg type cheese prepared with addition of 1.6 per cent ginger and 1.2 per cent cumin showed highest overall acceptability with 95.20 score.