Effect of Skim Milk Powder on Chemical Properties of Low Fat Burfi

Author: K.V. Jadhao, P.A. Kahate*, R.R. Shelke, K.U. Bidwe and S.D. Chavan

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Abstract

ABSTRACT: The present investigation was conducted to study the effect of skim milk powder (SMP) on chemical properties of low fat burfi at Department of Animal Husbandry and Dairy Science, Dr PDKV Akola, Maharashtra during the year 2020-2021. Majority of consumers are health conscious considering same the present investigation was undertaken to reduce fat content and increase milk protein of burfi by using skim milk powder with main objectives to find out its nutritional properties. Burfi was prepared with five different combinations of cow milk and skim milk powder like 100:00 (T1), 80:20 (T2), 70:30 (T3), 60:40 (T4) and 50:50 (T5). The samples of burfi were analyzed for chemical evaluation and it was found that total sugar, protein, total solids, SNF and ash content was increased. Whereas, fat and moisture was decreased with increases in the level of skim milk powder in burfi preparation. Chemical properties of low fat cow milk burfi was prepared from 80% cow milk and 20% skim milk

Keywords

Keywords: Cow milk, Skim Milk Powder, Low Fat, Burfi, TS, SNF.

Conclusion

On the basis of investigation results obtained it may concluded that the nutritional properties of burfi like protein, total sugar, ash, total solids and solid not fat per cent was increased. Whereas, fat and moisture was decreased with increases in the level of skim milk powder in burfi preparation.

References

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How to cite this article

Jadhao, K.V., Kahate, P.A., Shelke, R.R., Bidwe, K.U. and Chavan, S.D. (2021). Effect of Skim Milk Powder on Chemical Properties of Low Fat Burfi. Biological Forum – An International Journal, 13(4): 13-15.