Shrikhand is a semi solid, sweetish-sour, whole milk product, prepared by lactic fermentation of milk. The curd (dahi) obtained was partially strained through a muslin cloth to remove the whey to yield chakka (the basic ingredient for shrikhand). In the present investigation a comparative study was conducted to analyze the chemical characteristics (viz. acidity, pH and free fatty acid) of market and laboratory prepared sample of Shrikhand. Both market and laboratory samples were stored at refrigerated temperature (5±2 0 C) and were analyzed at intervals of 0, 5, 10, 15 and 20 days. The lactic acid content of laboratory sample of shrikhand increased from 0.97% lactic acid to 1.09% lactic acid while for market sample it increases from 0.98% lactic acid to 1.14% lactic acid during storage. Free fatty acid content of the stored market sample increased from 1.82 to 2.42 meq/g and 1.82 to 2.26 meq/g in laboratory sample after 20 days of storage. The pH of laboratory sample decreased from 4.49 to 4.16 while in market sample also the pH decreased from 4.32 to 4.06 during refrigerated storage.
Paneer is one of the popular heat-acid coagulated indigenous milk product in Indian cuisine. Traditionally, it is prepared by removing whey from acidified milk by pressing method. The present investigation was performed to study the effect of independent parameters like initial thickness of curd (1.5, 3.0 and 4.5 cm), speed of rotation of centrifuge (500, 1000 and 1500 rpm) and time of rotation (5, 10 and 15 min.) on centrifugal pressing of curd for paneer making. The effect of initial thickness, speed of rotation and pressing time of curd on moisture, solid loss and hardness ratio of centrifugal pressing were determined. A dimensionless number called as 'centrifugal pressing number' was formed to assess the changes occurred during pressing. It was found that pressing time had the maximum effect on solid loss and hardness ratios but the rotational speed had maximum effect on moisture ratio. The thickness of curd had the least effect on moisture and solid loss ratio of pressing.
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