Vol. 11, Special Issue 9 (2022)

Author(s):
VS Dhumal, DH Kankhare, KB Kamble and DK Kamble

Abstract:
Quarg type cheese was prepared by using of cow milk with optimized the various sutaible forms i.e. (paste, oil and extract) and levels of herbs included Peppermint, Tulsi and Lemongrass and the sensory evaluation of Quarg type cheese taken by the panel of five judges. On the basis of sensory evaluation the form was finalized for pre-experimental trials. Extract form was most suitable for fortification on the basis of sensory evolution. Because of in the oil form very intense flavor observed instead of very small utilization and in the paste form not get mix well and loss of main characteristics of the product. i.e. spreadability. So, extract form was finalized by the panel for further study. In Quarg type cheese herbs fortifications was tried in alone or in combination; on the basis of synergetic effect. Combinations get better result than alone, therefore all possible combinations were tried and best level of each combinations were selected for further study. The investigation was undertaken to explore the possibilities of utilizing various herbs in Quarg type cheese manufacture to improve the health benefits of product. The best combinations in Quarg type cheese i.e. 4 percent Tulsi and 6 percent Peppermint get novelty product which having fat, protein, reducing sugar, total solid, ash, acidity and pH was 10.93, 12.22, 2.24, 26.60, 1.20. 0.76 and 4.62, respectively.