India is the largest milk producing country in the world with 155.5 million tones milk production . Milk shake, a product of Western origin, is obtained by freezing a mix very similar to soft serve ice-cream mix and speed mixing the frozen product in a mixture to make it pourable and generate foam in it. It has lower fat and sugar contents and higher milk SNF content than ice-cream. Ginger is a popular home remedy in India today. The medicinal properties of ginger in preventing cough and cold are well documented taking into account the medicinal properties of ginger, the present research "Studies on Chemical Quality of Zingiberofficinate L. milk shake by addition of Ginger juice control, 2.5 per cent, 5 per cent,7.5 per cent, 10 per cent of milk (V/V). The different chemical properties and sensory quality are determined. It was concluded that increase in level of ginger juice significantly decreased in total solid, fat, protein and increased in acidity per cent of milk shake. most accepted Treatment i.e. addition of ginger juice 5 per cent was contained 6.67, 26.71, 0.162 and 5.58 per cent fat, total solid, acidity and protein respectively.
:Sandesh is the one of the most popular traditional milk products in Indian subcontinent. Pattern of milk production in India indicates that about 6 per cent of the milk produced is coagulated to produce Chhana. Out of this, about 80 per cent is used for manufacture of Sandesh . The efforts are made in the present investigation to add the value ofSandesh by incorporating the mango pulp @ 7.5 per cent, 15 per cent, 22.5 per cent and 30 per cent of weight of Chhana. The different sesory characteristics were determined. It is concluded, the cow milk Chhana best for Sandesh preparation.Sensory characteristics i.e. colour and appearance, flavour, body and texture of Sandesh was done using hedonic rating scale then it is concluded that score increasing with addition of mango pulp upto 22.5 per cent level of mango pulp (T 3 ) then decline significantly with increase in the level of mango pulp. From the results of present investigation it may be concluded that mango pulp could be successfully utilized for preparation of Sandesh. Addition of mango pulp in cow milk Sandesh improved sensory quality and acceptability of the product. For incorporation of Sandesh the optimum level of mango pulp found to be 22.5 per cent on the basis of weight of Chhana.
In the present study the lassi was prepared from buffalo skim milk by using lemon grass extract at different levels viz. 2.5 per cent (T1), 5.0 per cent (T2), 7.5 per cent (T3) and 10 per cent (T4) of the content. This prepared lassi was compared with control (T0) i.e. without addition of lemon grass extract. From the result of present investigation it may be concluded that lemon grass extract could be successfully utilized for preparation of herbal lassi. The most acceptable quality lassi can be prepared by using 5.0 per cent lemon grass extract. Such flavoring did not appreciably affect the composition of lassi.
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