Division of Livestock Products Technology, Faculty of Veterinary Sciences and Animal Husbandry, Sher-e-Kashmir University of Agricultural Sciences and Technology of Jammu, R.S. Pura-181 102, Jammu & Kashmir, India
*e-mail: sh.rafeh@gmail.com
Online published on 7 December, 2015.
The effect of various milk fat levels on quality characteristics of Kaladhi, an acid coagulated milk product, was studied. Kaladhi was prepared from buffalo milk standardized to three milk fat levels viz., 4, 5 and 6%, using 5% lactic acid as a coagulant at 40°C. The proximate, physicochemical and sensory parameters were evaluated. The study revealed that increase in milk fat level caused significant (P>0.05) increase in wet and dry yield as well as in fat percentage; non-significant increase in pH; non-significant decrease in titratable acidity; and a significant decrease in moisture and protein content of the product. All sensory parameters, except sourness, increased significantly with increase in milk fat level. Based on above study, 6% milk fat level was considered best for the preparation of Kaladhi.
Fat levels, Kaladhi, lactic acid, physic-chemical parameters, sensory parameters
