Standardization of level of herbs in quarg cheese

Cheese is one of the most popular manufactured dairy products. Quarg is milky white in colour, may be even faintly yellowish, body and texture are homogeneously soft, smooth, good spreadable and it is essentially milk protein paste. Quarg cheese appeals to palate of Indian people who don’t like the typical sharp flavour of other varieties of cheeses.

Ashwagandha, turmeric, betel vine and tulsi are most common herbs traditionally used in Indian culinary dishes particularly spread. Initially, work was carried out to select the levels of four herbs (Ashwagandha, Turmeric, Betel vine and Tulsi) for the preparation of quarg cheese and tried in preliminary study. On the basis of sensory evaluation best treatment of each herb selected for further experiment.

In final experimental treatment were as control; 1.1 per cent Ashwagandha; 0.3 per cent Turmeric; 2.5 per cent Betel vine; 1.1 per cent Tulsi in quarg cheese. The product was evaluated for sensory by five semi-trained panel of judges using quarg cheese score card. The present work will be a decide the suitable levels of herbs in quarg cheese.