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STUDIES ON PREPARATION OF COW MILK LASSI BLENDED WITH STRAWBERRY PULP
ISSN: 2277 - 7601
Publisher: author
STUDIES ON PREPARATION OF COW MILK LASSI BLENDED WITH STRAWBERRY PULP
Indexed in
Agriculture and Food Sciences
ARTICLE-FACTOR
1.3
Article Basics Score: 3
Article Transparency Score: 2
Article Operation Score: 3
Article Articles Score: 3
Article Accessibility Score: 2
SUBMIT PAPER ASK QUESTION
International Category Code (ICC):
ICC-0202
Publisher: Multilogic In Science Multilogic In Science
International Journal Address (IAA):
IAA.ZONE/227737567601
eISSN
:
2277 - 7601
VALID
ISSN Validator
Abstract
The present investigation entitled “Studies on preparation of cow milk lassi blended with strawberry pulp.†was undertaken in the Department of Animal Husbandry and Dairy Science, Dr. P.D.K.V. Akola during the year 2018-2019. Cow milk was standardized to 3.5 percent fat for the preparation of lassi, the starter culture Streptococcus lactis sp. Diacetylactis were added in to standardized cow milk and incubate at 22-25 °c for 8-12 hrs. The lassi was prepared by adding 10 per cent water and 10 per cent sugar in curd. The strawberry pulp was added @ 0, 5, 10, 15 and 20 per cent. The result of five treatments with four replications were statistically analyzed by using Completely Randomized Design (CRD). The data obtained after chemical analysis of fat, ash, moisture, total solids, acidity, pH, protein and sensory evaluation like flavor, body and texture, colour and appearance. The superior treatment was T4 with 8.72 score of overall a...
