We demonstrate a first simultaneous measurement of both the refractive index and the attenuation coefficient (defined as the sum of the scattering and absorption coefficients) of highly turbid milk and milk-cream mixtures. We achieve this by observing the real-time reflectance profile of a divergent laser beam made incident on the surface of the milk sample. The experiments were carried out on commercial milk samples with fat volume concentrations of 0.5 or less, 1.6, and 3.3%, and on milk-cream mixtures with fat volume concentrations of 10 and 33.3%, without any dilutions of these samples. We find that the reflectance data are well described, for the first time without any empirical fit-parameters, by Fresnel theory that correctly includes the effect of angle-dependent penetration into the turbid medium on the total internally reflected signal. Therefore, our method provides the most accurate determination to date of the refractive index and attenuation coefficient of milk and milk-cream mixtures. Our sensor is compact, portable, and inexpensive.

Texture profile analysis of any food product shows correlation with sensory and overall consumer acceptability of the developed milk products. Instrumental texture profile analysis was conducted on low fat milk nuggets prepared with 2% fat milk coagulum and skim milk coagulum and extended with optimum levels of barnyard millet flour and finger millet flour. The texture profile analysis results showed higher values for hardness, springiness, cohesiveness, gumminess and chewiness for the milk nuggets prepared with 2% fat milk coagulum as compared to the nuggets prepared with skim milk coagulum.

Milk is rich in vital nutrients and health enhancing components. Today’s health conscious consumer is looking for high dietary fiber, protein rich and low fat food products. The present study was conducted with an objective to develop Ready to eat low fat milk slice and its quality evaluation. Preliminary experiments were conducted to standardize the basic formulation and processing conditions for the preparation of low fat milk slice using the coagulum prepared from 1.5 % fat corrected milk. In the next experiment, the Sorghum millet flour was incorporated in the developed formulation at three different levels viz 15, 25 and 35% separately. On the basis of results of sensory evaluations, 25% incorporation level was found to be optimum. This product was further studied for physico-chemical characteristics. Thus development of ready to eat low fat milk slices gives a healthy product along with the scope for efficient utilization of skim milk.