International Journal of Engineering Research in Electronics and Communication Engineering

Studies on Development of Functional Milk

Author : Dipali .A.Pawar ¹ A. K. Sahoo ² S. M. Lokhande ³

Date of Publication :16th May 2018

Abstract: Background :At present the dairy industry is both actively & articulately involved in product development. This includes new formulations & imitation product designed to compete with or replace existing products based on their superiority inconvenience, cost, quality & health benefits, so the progress in product development. The fast going lifestyle of humans is one of the reasons for health related diseases. So attempt was made to develop functional milk by using the combination of lemongrass & clove both having medicinal properties. Method : 1. The method of optimization of pasteurized homogenized toned milk with sugar (used as a natural preservative), lemongrass & clove was separately successfully prepared and subjected for sensory evaluation on 9 point hedonic scale by semi trained judges. Different variables of concentrations of sugar, lemongrass & clove were prepared that is 6%, 7%, 8%, 9% & 10% , 0.1%, 0.5%, 1%, 2% & 3%, & 0.05%, 0.1%, 0.2%, 0.3% & 0.4% respectively. 2. Selected concentrations of sugar, lemongrass & were combined together for the formulation of functional milk & were finally subjected for sensory evaluation on 9 point hedonic scale by semi trained judges. Results: 1. Among the different variables of concentrations, 8% , 1% & 0.1% of sugar, lemongrass & clove were selected respectively. 2. 1% : 0.1% concentration of lemongrass : clove were selected with 8% sugar concentration for the preparation of functional milk. Conclusions : 1. Seperate optimization of sugar,lemongrass & clove provides a basic idea to finalize the concentrations each raw material for the formulation of functional milk. 2. 1% : 0.1% concentration of lemongrass : clove with 8% sugar concentration sample showed better results for all sensory parameters. The functional milk have positive effect in improvement of sensorial parameters in taste, mouth-feel, stability & its overall acceptability. also addition of lemongrass and clove may play vital functional role & exhibit functional properties in the developed product.

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