Fruit flavoured buffalo whole milk.

Bakhtiar Hussain; M. Saeed; S. Basit Ali Shah; Sher Ghani

Author(s)

Bakhtiar Hussain Food Technology Department, NWFP Agricultural University of Peshawar, Peshawar, Pakistan

M. Saeed Food Technology Department, NWFP Agricultural University of Peshawar, Peshawar, Pakistan

S. Basit Ali Shah Faculty of Animal Husbandry & Veterinary Sciences, NWFP Agricultural University, Peshawar, Pakistan

Sher Ghani Chemistry Department, Islamia College, Peshawar, Pakistan

Abstract

Fruit flavoured milk drinks were prepared by blending various proportions of apple, banana and guava fruit pulp separately to whole milk sweetened with 5% cane sugar. A panel of judges determined the most acceptable drink in case of each fruit. All the three most acceptable drinks withstood the temperature of pasteurisation at 161°F for 15 seconds but could not withstand the sterilization temperature of 240°F for 25 minutes even by adding salts like CO3 and HCO3 of Na and K and salt like KH2PO4 and thus coagulated. The effect of pasteurization on acidity and pH was statistically significant while there was statistically insignificant effect on total solids, reducing and non-reducing sugars. During storage the titratable acidity increased and the pH decreased significantly, while there was no significant effect on total solids. However, the reducing sugar increased with a subsequent decrease in non-reducing sugar but the change was statistically insignificant. All the three dinks had shelf lives of 5 weeks stored in a refrigerator (40-45°F).

Publication Details

Page(s) 8-11

DOI DOI not available

Published Journal: Journal of Science and Technology, Volume: 9, Issue: 1--2, Year: 1985

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