Curd from Miltone (vegetable toned milk).

Krishnaswamy, M. A. and Patel, J. D. and Dhanaraj, S. and Govindarajan, V. S. (1971) Curd from Miltone (vegetable toned milk). Journal of Food Science and Technology, 8 (2). 41-46, 17 ref.. ISSN 0022-1155

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Abstract

Miltone, consisting of groundnut protein isolate, liquid glucose, minerals and vitamins, was used as a substitute for dried skim-milk in the manufacture of toned milk which was subsequently used to produce a curd or dahi, a popular fermented milk product, as follows: 500 ml milk was heated at 85 degree C for 30 min, cooled to room temp., inoculated with 1.5% (v/v) single-strain or mixed cultures and incubated for 14-16 h. Carbonation of the curd with CO2 for 3 min prior to filling in l. milk bottles afforded it a satisfactory shelf-life, the curd retaining its structure and flavour during storage. Of the starter strains tested, Streptococcus citrophilus produced the most acceptable curd (P less than 0.05). Curd made from cows' milk was judged to be significantly better in terms of colour, appearance, aroma and overall acceptability on organoleptic evaluation using a panel.

Item Type:	Article
Uncontrolled Keywords:	CURD-; /Curd/ from toned milk; CULTURED-MILKS; /dahi/ from toned milk; MILK-(PROCESSING); /Curd; dahi/ from toned milk; GROUNDNUTS-; /Groundnut protein/ in toned milk; PROTEINS-(UNCONVENTIONAL); GLUCOSE-; / liquid glucose/ in toned milk; MINERALS-; /minerals/ in toned milk; VITAMINS-; /vitamins/ in toned milk; BOTTLING-; /Bottling/ of curd from toned milk; KEEPING-QUALITY; /shelf-life/ of curd from toned milk; CARBONATION-; /carbonation/ of curd from toned milk; FLAVOUR-; /flavour/ of curd from toned milk; COLOUR-; /colour/ of curd from toned milk; SMELL-; /aroma/ of curd from toned milk; STREPTOCOCCUS-; Streptococcus citrophilus for production of curd
Subjects:	600 Technology > 08 Food technology > 23 Vegetables 600 Technology > 08 Food technology > 26 Bakery products
Divisions:	Food Microbiology
Depositing User:	Food Sci. & Technol. Information Services
Date Deposited:	04 Jun 2012 09:16
Last Modified:	04 Jun 2012 09:16
URI:	http://ir.cftri.res.in/id/eprint/3658

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