Physico-chemical properties of Khoa prepared from lactose hydrolyzed buffalo milk

Abstract

Lactose is a reducing sugar which is abundantly found in mammalian milk. Lactose intolerance affects more than 70% of the world population, being apparent by the absence of b-galactosidase enzyme, thus leading to the inability to consume dairy products. In the present work, Khoa was prepared from lactose hydrolysed milk and its physico-chemical, textural and microbiological quality were examined during storage at 5-7 °C for 28 days. The sensory quality of low lactose Khoa was comparable with that of the control Khoa up to the 14th day of storage. Significant differences (p \ 0.05) between the acidity, hydroxyl methyl furfural (HMF) content, lightness, redness, springiness, chewiness and hardness values of the low lactose Khoa and the control Khoa were observed. The standard plate count (SPC), coliform and yeast and mould counts of the low lactose Khoa were within Food safety and standards authority of India (FSSAI) standards throughout the 28 days of storage. Therefore, the low lactose Khoa developed in this study had different physicochemical properties from the control sample with better shelf life.

Integrative Approach of MAP and Active Antimicrobial Packaging for Prolonged Shelf-Life of Composite Bottle Gourd Milk Cake

“…This could be referred to as the active mechanism of proteases in protein breakdown, which are released as a result of microbial contamination of the product under investigation, thereby suggesting that the treated film acted as a barrier to microbial growth, causing a more measured increment in NANIF samples compared to control. A similar surge in FFA and tyrosine was reported by Aggarwal et al [30], Chawla et al [36], and Choudhary et al [42] in bottle gourd burfi, doda burfi, and khoa. Likewise, Jain et al [3], Jha et al [32], Mishra et al [31], and Ghayal et al [41] also reported delayed lipolytic activity in kalakand, lal peda, parwal and dietetic rabri during storage when packed under MAP.…”

“…The concurrent results are in correspondence to the observations made by Chawla et al [29] in composite sweet doda burfi, wherein a gradual incremental pace was observed during the storage life of the product. In addition, Chawla et al [30] reported a progressive growth count in a heat-desiccated milk product, khoa, during storage. However, the opposed results were obtained in our studies.…”

Valorization of corn silk through incorporation in instant mix and analyzing its shelf life by kinetic modelling

“…The concentration of hydroxyl methyl furfural (HMF) in an instant mix sample was calculated as per the process explained by Aggarwal et al (2019) . The 3 g of sample was thoroughly mixed with 7 mL of distilled water.…”