article Open Access
Standardization of method for the manufacture of milk cake
International Journal of Chemical Studies · 2018 · Vol. 6(3) · pp. 3104–3109
Abstract
Sensory quality of milk cake as a function of processing variables was evaluated to standardize the process for manufacturing long-life milk cake. Different levels of processing variables that were studied included fat percentage (5- 6%) in milk, levels of sugar (4-8 %), corn syrup (0.5 -1.5 %), ghee (0.5 – 1.5 %) and thermization temperature (70 °C for 60 and 90 min.). The sensory parameters studied were colour & appearance, flavour, body & texture, sweetness and overall acceptability. The sugar, ghee and corn syrup levels and thermization temperature were found to significantly (p
Food Quality and Safety StudiesMicrobial Metabolites in Food BiotechnologyFreezing and Crystallization ProcessesSweetnessFood scienceFlavourSugarCorn syrupMathematicsGlucose syrupTasteChemistry
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