Neeraj Kumar Dixit and John David

Kalakand is a traditional milk product made by heating milk and adding sugar and coagulant as needed. Despite the fact that both types of milk had the same nutritional content, Kalakand made from cow milk and acidic milk was shown to have lesser acceptance than Kalakand made from buffalo milk. Danedar Khoa is used to make traditional Kalakand, and buffalo milk is favoured over cow milk due to its higher fat content. It's also critical to utilise the proper amount of citric acid and sugar in the mix, as these ingredients have a significant impact on the end product's texture and flavour. The purpose of this study was to see how inulin and wheatgrass powder affected microbiological analyses in kalakand. In this study, 1.0 percent inulin powder was blended with 4 percent, 6 percent, and 8 percent wheat grass powder in the Oa, Ob, and Oc treatments, with powdered sugar added to the Kalakand preparation. The Od, Oe, and Of treatments used 2.0 percent inulin powder with 4%, 6%, and 8% wheat grass powder, respectively; the Og, Oh, and Oi treatments used 3.0% inulin powder with 4%, 6%, and 8% wheat grass powder, respectively; and the Oj, Ok, and Ol treatments used 4.0 percent inulin powder with 4%, 6%, and 8% wheat grass powder, respectively. Control (O0) has an average value of 8.12. The above table also shows that treatment combinations (Ob) and (O0) had the highest and lowest Standard Plate Count (105 cfu/g) compared to the other treatments, with control (O0) having the mean value of 2.95. The above table also shows that treatment combinations (Od) and (O0) had the highest and lowest yeast and mould (cfu/g) concentration, respectively, compared to the other treatments.

Pages: 163-166  |  552 Views  219 Downloads