Substitution of milk solids by sweet cream butter milk solids in the manufacture of Basundi.

摘要

Sweet cream butter milk (SCBM), a byproduct of the butter industry, resembling skim milk except for its source and lower total solids content can serve as an alternate cheaper source of milk solids in the manufacture of the product. To ascertain whether it could serve the purpose, SCBM solids at 0 (control), 25, 50, 75 and 100% levels were used for replacing buffalo milk solids in the manufacture of basundi. Substitution of buffalo milk solids at all levels studied had no marked adverse effect on any major compositional attributes of basundi, except for a significant decrease in the lactose and ash contents. However, it adversely affected the physicochemical properties such as free fatty acid (FFA) and hydroxymethyl furfural (HMF) contents, resulting to an adverse influence on its acceptance as well as shelf life. No substitution levels influenced any of the organoleptic properties. Therefore, keeping the level of substitution of buffalo milk solids with SCBM solids well below 25% was found to guard against adverse effect on these properties.