Effect of fat levels, sugar levels, flavouring agent and storage periods on flavour of flavoured milk.
Aditya Kumar, Yogesh Yadav, Hari Shankar
Author Affiliation: Deptt. of A.H. and Dairying, Janta Degree College, Bakewar, Etawah (U.P.), India.
Progressive Research 8 : 146-149
Abstract : The data thus obtained were analyzed statistically by using factorial completely randomized design. The Flavoured milk was prepared from cow milk. Cow milk standardized three fat levels viz. 2, 2.5 and 3.0%, sugar (4%, 5%, 6% and 7%), flavouring agents (vanilla, pineapple, and mango) and storage periods 0, 3, 6, 9 and 12 days were used for the preparation of Flavoured milk. The highest flavour score (7.29) was in case of Flavoured milk prepared from 2.5% fat (A2) and lowest (6.73) was in case of A1 samples. Highest and lowest scores differ significantly. The maximum flavour score (7.39) was observed in B2, while B1, B3 and B4 samples were significantly inferior in flavour score to that of B2. As regard the flavouring agents of Flavoured milk, the maximum flavour score (7.26) was in case of samples prepared from vanilla flavour (C1) and lowest (6.79) with mango flavour. The vanilla added Flavoured milk was significantly superior to pineapple and mango added Flavoured milk.