Milk is considered as protective food. Milk helps to balance human diet by supplementing good quality protein, calcium and vitamins particularly, vitamin A and riboflavin. In addition, milk contains several bio-protective molecules that ensure health security to humans (Kansal, 2004).
The observations with regard to sensory evaluation (flavour, colour & appearance, sweetness and overall acceptability) chemical characteristics (total solids, fat, protein, sucrose, acidity and ash) and microbiological quality (standard plate count, coliform and yeasts and moulds count) were recorded. The data thus obtained were analyzed statistically by using factorial completely randomized design. The total solids content of Flavoured milk was affected significantly by fat levels. The highest (17.75%) and lowest (16.64%) content was in A3 and A1 samples, respectively. Similarly, the means of total solids content was also affected significantly by various sugar levels. The treatment showed an increasing trend of 15.81, 16.77, 17.65 and 18.60 per cent in B1, B2, B3 and B4 samples, respectively. So far as total solids content of Flavoured milk was affected non-significantly by flavouring agents. All the combinations were found to be at par and had a value of (17.21%). The means of total solids content of Flavoured milk was affected significantly by various storage days. An inverse relationship was noted between total solids content and storage periods. The treatment combinations of ABCD had a non-significant effect on total solids content of Flavoured milk. The highest solids content (19.15%) was noted in A3B4C1D1 samples, while lowest (15.23%) in A1B1C3D5 samples.
Microbiological Quality, Coliform, Factorial Randomized Design Yeasts and Moulds
