Free Fatty Acid Content of Fresh Milk as Related to Portions of Milk Drawn

Thomas, W. R.; Harper, W. J.; Gould, I.A.

doi:10.3168/jds.s0022-0302(54)91317-x

Cited by 26 publications

(10 citation statements)

References 6 publications

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“…Acidity of the paneer sample was estimated according to BIS (1983) procedure specified for paneer under IS: 10484. Free fatty acid content of paneer was estimated by following the method described for cheese Thomas et al (1954). Soluble nitrogen content of the paneer sample was estimated by Kjeldahl method as described by Kosikowski (1970) for cheese.…”

Section: Methodsmentioning

confidence: 99%

Evaluation of efficacy of turmeric as a preservative in paneer

Buch¹,

Pinto

Aparnathi

2012

J Food Sci Technol

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A study was conducted to evaluate turmeric as a preservative for extending shelf life of paneer. In the first part of the study, turmeric was incorporated in the product at the rate of 0.0 (control), 0.2, 0.4, 0.6, 0.8 and 1.0 % by weight of expected yield of paneer. Based on changes in sensory score of paneer, the rate of addition of turmeric to milk was selected as 0.4 % by weight of expected yield of paneer. In the next part the effect of addition of turmeric at the rate of 0.4 % by weight of expected yield of paneer before heat treatment of milk and after heat treatment of milk was studied. The prepared samples of paneer were subjected to sensory evaluation when fresh and after the interval and during storage for 12 days at 7±1°C. The samples of stored paneer obtained in case of turmeric added before heating of milk scored higher. It was observed that the addition of turmeric before heat treatment of milk markedly reduced taste of raw turmeric in resultant samples of paneer. Therefore, it was decided to try one higher (0.6 %) concentration of turmeric along with 0.4 % in the next part where the effectiveness of turmeric in extending the shelf life of paneer was evaluated. The samples of paneer with 0.6 % turmeric by weight of expected yield of paneer remain acceptable up to 12 days on storage at 7±1°C. The present study entailed to conclude that addition of turmeric in paneer at the rate greater than 0.6 % by weight of expected yield of paneer results into sharp decline in sensory score of paneer. Addition of turmeric at the rate of 0.6 % by weight of expected yield of paneer extends the shelf life of paneer up to 12 days on storage at 7±1°C.

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Section: Methodsmentioning

confidence: 99%

Evaluation of efficacy of turmeric as a preservative in paneer

Buch¹,

Pinto

Aparnathi

2012

J Food Sci Technol

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“…The acidity of the paneer sample was estimated according to BIS (1983) procedure specified for paneer under IS: 10484. Free fatty acids content of paneer was estimated using the method described for cheese (Thomas et al 1954). The soluble nitrogen content of the paneer sample was estimated by Kjeldahl method as described by Kosikowaski (1970).…”

Section: Chemical Analysismentioning

confidence: 99%

Concise and informative title: evaluation of selected spices in extending shelf life of paneer

2013

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Black pepper, cardamom, cinnamon and clove were tested for their relative efficacy in improving shelf life of paneer. All the spices were incorporated in paneer @ 0 (control), 0.2, 0.4, 0.6, 0.8 and 1.0 % by wt. of expected yield of paneer. Addition of black pepper, cardamom or clove at the rate of 0.6 % by weight or cinnamon at the rate of 0.4 % by weight was found to be acceptable. Therefore, paneer was prepared by incorporating black pepper, cardamom and clove i.e. Bp, Ca and Cl @ 0.6 % and cinnamon (Ci) @ 0.4 % by wt. of expected yield of paneer. All the paneer samples viz. Bp, Ca, Cl and Ci were subjected to sensory evaluation when fresh and after interval of 7 days during storage at 7±1°C up to 28 days. Results indicated that control remained acceptable up to 7 days, Bp up to 14 days of storage and Cl up to 21st day of storage. The overall acceptability score of Ca remained well above the acceptable level even on 28th day of the storage. Results of changes in chemical characteristics indicate that amongst all the spices studied, cardamom had maximum ability to control the rate of increase in acidity, free fatty acids content and soluble nitrogen content in paneer during storage. The order of the relative effectiveness in enhancing shelf life of paneer was cardamom > cinnamon > clove > black pepper. The effect of cardamom on microbial counts of paneer viz. standard plate counts (SPC), yeast and mould count and coliform count were evaluated. Among the spices studied, cardamom was found to be the best spice to improve shelf life of paneer up to 28 days of storage at 7±1°C.

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“…The soluble nitrogen content of Thabdi sample was determined by the procedure outlined by Kosikowaski (1982). The Free Fatty Acids (FFA) content was determined as per the procedure described by Thomas et al (1954). The method presented by Keeney and Bassette (1959) for quantifying HMF by spectrophotometric (measured at 443 nm in Spectronic-20D, M/s.…”

Section: Physico-chemical Quality Attributesmentioning

confidence: 99%

Standardization of rate of sugar addition for the manufacture of Thabdi

2013

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Traditional Indian Dairy Products are manufactured in India using an age old practice which varies from place to place. For manufacture of these products industrially, a standard formulation is required. Thabdi, a region specific, very popular heat desiccated milk product is one of such products which has not been studied scientifically. Sugar plays an important role in physico-chemical, sensory, textural characteristics and also the shelf life of any milk sweet. Hence for process standardization of Thabdi manufacture, different levels of sugar i.e. 4, 6, 8 and 10 (percent of milk) were studied so that an optimum level yielding best organoleptic characteristics in final product can be selected. The product was made from milk standardized to 0.66 Fat:SNF level and added with ghee @ 1.2 % of milk at the time of colour and texture development stage as selected from the earlier phase of study. Based on the results obtained, a level of 8 % sugar addition on the milk basis at the time of manufacture has been selected to have full taste and sensory attributes.

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Free Fatty Acid Content of Fresh Milk as Related to Portions of Milk Drawn

Cited by 26 publications

References 6 publications

Evaluation of efficacy of turmeric as a preservative in paneer

Evaluation of efficacy of turmeric as a preservative in paneer

Concise and informative title: evaluation of selected spices in extending shelf life of paneer

Standardization of rate of sugar addition for the manufacture of Thabdi

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