Effect of incorporation of herbs on physico-chemical properties of flavoured milk

Abstract

Herbal flavoured milk was prepared from double toned milk with 3% Tulsi juice (T1) and 3% Tulsi juice in combination with different levels of Aloe vera juice i.e 2% (T2), 4% (T3), 6% (T4), 8% (T5) and 10% (T6), respectively. Sugar was added @ 8 per cent of milk. Sensory evaluation showed that the herbal flavoured milk prepared from blending of 3% Tulsi juice and 6% Aloe vera juice (T4) was found superior and was liked very much by the panel of judges. Data on the physico-chemical changes occurred in the fresh herbal flavoured milk revealed that the moisture and the titratable acidity increased with increase in the level of Aloe vera juice whereas, the fat, SNF, protein, TS, ash, specific gravity, viscosity and total sugar decreased with increase in the level of Aloe vera juice.