1Department of Food Science and Technology, College of Agriculture
2National Dairy Research Institute, Karnal, Haryana-132 001, India
3Department of Process and Food Engineering, College of Technology, GB Pant University of Agriculture and Technology, Pantnagar, Uttarakhand-263 145, India
*E mail: anilkumargbpuat@gmail.com
Online published on 18 June, 2016.
A study was conducted to evaluate the quality of milkcake available in market and to compare it with laboratory-made milkcake. Samples of milkcake were collected from commercial manufacturers and analyzed for sensory attributes, chemical characteristics and microbiological quality. Results of the study indicated that various samples collected from the local market of Karnal, were found to vary widely in physico-chemical, microbiological and sensory quality, however, overall quality of laboratory-made milkcake showed less standard deviation as compared to that of samples collected from market. Quality characteristics of market samples were found inferior to the laboratory sample in all aspects of quality parameters, thereby indicating adoption of non-standard procedures and uncontrolled and unhygienic conditions of manufacture, handling and storage at the commercial shops. Hence, standard procedure for the preparation of milkcake be devised and strict guidelines for the manufacture, processing and handling conditions must be formulated and they should be stringently executed both in unorganized and organized sectors effectively.
Milkcake quality, market sample, traditional dairy product, Indian sweet
