Effect of sugar level in milk for cooking prechurpi on the quality of dudh churpi.

摘要

Prechurpi was prepared from milk and was cooked for 15 min in condensed milk (29.25% total solids) containing 1.0% fat and 0, 1, 2 or 3% added cane sugar to produce dudh churpi. The composition, texture and organoleptic properties of the dudh churpiwere investigated. The fat, lactose, total sugar, ash and titratable acidity of the samples increased with an increase in the sugar content of the milk. The product prepared by cooking prechurpi in milk with 2.0% added sugar had the highest sensory scores and the greatest values for hardness, gumminess and chewiness.