Study on effect of levels of fat and sugar on the chemical composition of flavoured milk prepared from blend of cow and goat milk using Vanilla and Strawberry essence

Abstract

  In the investigation entitled “Study on effect of levels of fat and sugar on the Chemical composition of flavoured milk prepared from blend of cow and Goat milk using Vanilla and Strawberry essence” was conducted in the laboratory of department of Animal Husbandry and Dairying, C.S.A. University of Agriculture and Technology Kanpur. In this experiment three levels of sugar combination ratio (6%,7%,8%) were taken three levels of fat (3.2%, 3.6%, 4.0%) and two types of essence (strawberry and vanilla). The effects of various attributes on quality of flavoured milk were analyzed and determine for chemical quality moisture, fat, protein, total lactose, sucrose, ash was determined. The chemical qualities of flavoured milk prepared from optimum level of Strawberry essence with 6%sugar and 3.2% fat level, treatment combination found optimum percentage of moisture, fat, protein, lactose, Sucrose, ash, was found better as compared to other treatment combinations. It is therefore recommended that the good quality of flavoured milk can be prepared by using Strawberry essence with 3.2% fat level and 6% sugar level.