Vol. 12, Special Issue 10 (2023)

Author(s):
Geo Thomas and Adarsh M Kalla

Abstract:
Malai is an indigenous fat rich dairy product which is used in the manufacture of various products as well as for direct consumption. The present study was conducted with the aim to understand the physicochemical changes of malai during storage and its impact on the textural properties of malai by recording changes occurring during the storage period. The production process was standardized based on the quality and yield obtained; the maximum yield of malai was obtained at 90 °C temperature of heating the milk, holding at that temperature for 50 minutes and allowing malai formation till a cooling temperature of 30 °C was attained. The malai produced was evaluated for sensory and textural attributes. Based on the observations of the sensory panel members, it is stated that malai should have a typical yellowish colour, a rich nutty aroma and a soft, granular texture which imparts a flaky mouth feel. The malai prepared using the standardized conditions obtained highest sensory acceptance scores. It was observed that the malai could be stored at 5±1 °C for 18 days with satisfactory acceptance. Significant changes were observed on the physicochemical properties during storage and corresponding changes were observed in the textural attributes.