process alteration in shrikhand technology

214 Pages·2016·12.73 MB·English

PROCESS ALTERATION
IN
SHRIKHAND TECHNOLOGY
THESIS
SUBMITIED TO THE KURUKSHETRA UNIVERSrry
FOR THE DEGREE Of
Doctor of Philoaophy
IN THE FACULTY Of DAIRYING, ANIMAL HUSBANDRY
AND AGRICULTURE
By
R.S.Pa.tel
M.Sc. Dairying (D.T.)
DIVISION OF DAIRY TECHNOLOGY
NATIONAL DAIRY RESEARCH INSTITUTE
( I. C. A. R. )
KARNAL (Haryana) INDIA
~B~
Regn. No. 75-0K·49
PROCESS ALTERATION
IN
SHRIKHAND TECHNOLOGY
T:EIESIS
SUBMITTED TO THE KURUKSHETRA UNIVERSITY
FOR THE DEGREE OF
Doctior of Philosophy
IN THE FACULTY OF DAIRYING, ANIMAL HUSBANDRY
AND AGRICULTURE
By
R.S.Patel
M.Sc. Dair)ing (D.T.)
DIVISION OF DAIRY TECHNOLOGY
NATIONAL DAIRY RESEARCH INSTITUTE
(I. C. A. R.)
KARNAL (Haryana) INDIA
19S5J
Regn. No. 75-DK-49
Dr. B. K. Chakraborty
PI1.J).,(01110) USA
o.y81.,......
D.1,reat.OZ'# A.a.&: D.
R aUanalDairy "8Z"fl
Anand (Cluj uat)
. DAlal" T8CHJ10.LOGY DZYls.tO)J
B.A!tXOIlAL DAlaI: aaa~ aarZTUTI
( X~C.A.a. )
XAUAL .. 132001
I cerUfy that. the work rap0Z"te4 in the th. ....
enti tle4. • PaocBSS AL,..JIRAT.IOlI Ili SHaIlCHAIiD TBCHlIO.LOQ., •
waa carried out by Shri. a.e"abhai scaabhai Paul, uader
my gu1danoe .. requl.r. ...t for the 4eg'ree of J.)f)Cl'C)R 0'
PH:.tLOSOPHY# 1ft ttl. f_ul ty of od.ry1lul, Anl.al Huaban,4ary
and Ag,r1.cul t.ur., Kurtakshetra Ua1 .....a .t ty. .K~.h.t.ra.
ACKNOWLEDGEME NT
It 1s a rare pleasure to express my deepest sense
of gratitude and sincere ar-l reciation to Dr.B.K.Chakraborty,
Director, AprIiec] Researc~ and Development, National Dairy
D0'velopment Board, Anand (Gujarat) for his sagacious
~:-;uidance, constructive criticism and unstinted encouragement
throug!)out the course of the present investigation. I am
Q reatly indebted to hiril for his valued contribution and
generous helr in the rreparation of this manuscript.
I am deerly grateful to Dr.S.C .Sanna and Dr.R.A.Sri
-nivasan for the help rendered as memb:::rs of my advisory
committee.
I also \.;is l)to extend. [;IY grateful thanks to
Dr.J.i..J.f:iathur, ri€!ad, Dairy Technolo::JY Division for rroviding
necessary facilities. The keen interest s:wwn by Dr.l.S.
\lerma, Director anL,i Dr.D.Sundaresan, former Director,
i-.J'Eitio:1al Dai ry Research I nst! tute, Karnal, in this study is
si nc,,:, r:~ly apI= rec1ated ..
1 am indebted to Dr.G. R. fatil, 11r .A.A. Fatel,
l'·:r.i·~.D.Tewari., .f·rof.t~.S. Rathore, ~1r.S •. K. Kanawjia, and
1-ro f • :'J • D.. £Je 1 h.e for thei r coope rat.ion du ri n<;; thee nti re
course of tnis work.
My heartfelt thanY~ are to Dr.J.C.Kalla for his
constant e:lcouragement, suggestions and help.
Thanks are also due to Dr.M.I". Tewari and Mr.Madan
Lal fer the SUPF·ly of starter cultures.
T~e help a.nd coor-eration rendered by the staff
r:."
memb2 rs of EXJ:o rimental Dai ry anc. Dai Tech:101ogy Di visi on.
is uratt2:: fully aC knowledqed.
A word of ar:Freciation goes to Mr.Devinder Kumar
for im:,'uaculate tYr-ing of the manuscript.
( R.S. PATEL )
Dedicated to
my parents,
wife Bharti, ancl
daughter Sonal
C.-lAlTER
~
-
1 I NT RODue TI 01~ • •• 1 2
2 • •• 3 -32
2.1 eu rd formation • •• 3
~.1.1. Curd formation by lactic cLlture • •• 4
2.1.1.1 'rn"e, comt-'osition and treatment ·
..
. of milk 5
2.1 .1 .1.1 'rYre and comrosi ticn of mil k • •• 5
2 • 1 • 1 • 1 • 2 rte at t re a tme n t 0 f mil k 7
2.1.1.2 Starter culture • •• 8
2.1 .2 l\rnount of inoculum, time and
temI:e ratu re of incubation • •• 14
·. .
2.1.3 Syneresis of curd 15
2.1.4 Direct acic~ification • •• 16
2.1.4.1 F're-acidification follow(;:c. by
addition of starter culture 18
• ••
2.1.4.2 Com:r:lete acidification by acids 18
• ••
2.1.4.3 use of chemicals that hydrolyse ·. .
slowly to increase acidity 20
2.1.4.4 Combination of acid ana slow
hyorolysin9 agents 21
• ••
2.2 ().l ali ty 0 f C hakka . • •• 22
2.3 Manufacture of shrtkhand • •• 23
· ..
2.3.1 Composition of shrikhand 24
·. .
2.3.2 Shel f-11 fe of shrikhand 25
2.4 Enhancing the keeping quality of
fermented I:roducts • •• 26
2.4.1 tieat treatment of yoghurt • •• 27
as
2.4.2 Role of potassium sorbate • ••
2.4.2.1 t"lechanisra of sorbate degrada-
-tion by mould • •• 2~
2.4.2.2 Inhibitory action of sorbic acid • •• 30
2.4.2.3 Sorbic acid in cottage cheese • •• 31
contd •••••
11.
CHAfTER fAG~
3 • •• 33 - 34
4 • •• 35 - 50
4.1 Selection of raw materials • •• 35
4 .1.1 Skim mi 1 k • •• 35
4.1.2 buffalo cream • •• 35
4.1.3 Buttermilk • •• 35
· ..
4.1.4 llain condensed milk 36
4.1.5 Skim milk powder • •• 36
4.1.6 Starter culture • •• 36
4.1.7 Sugar • •• 37
· ..
4.1 .7.1 Heat treatment of sugar 37
..
·
4.1 • [3 Salt 37
4.1.9 Glucono-del ta-lactone (GDL) • •• 37
·. .
4.1 .10 Acids 37
4.1 .11 C'!')enic als 38
• ••
· ..
4.1 .1 2 D1 acetyl 38
4.1.13 I-ackaging materials • •• 38
·. .
4.1.14 Hedia 38
4.2 i'reraration of dahi/chakka/shrikhanCi • •• 38
4.2.1 DatU • •• 38
4.2.2 Di rect acidi fiea curd • •• 39
4.2.3 Chakka • •• 39
4.2.3.1 Chakka from dahi • •• 39
4.2.3.2 Chakka from direct acidified
curd • •• 39
· ..
4.2.4 Shrikhand 39
4.2.4.1 Conventional shrikhand • •• 39
4.2.4.2 Shrikha~d from direct aCicified
curd • •• 40
4.3 Storage studies • •• 40
4.4 Analytical methods • •• 40
4.4.1 Analysis of raw materials • •• 40
contd ••••
iii.
CHAPTER E8Q!
4.4.1.1 Organoleptic test/acidity • •• 40
4.4.1.2 Fat • •• 40
4.4.1.3 Total solids • •• 41
4.4.1.4 froteins • •• 41
4.4.1.5 Acidity • •• 41
4.4.2 CU rd tension of da~i/cu rd • •• 41
·.
4.4.2.1 Cu rd tension of dahl 41
"
4.4.2.2 ell rd tension of 6i rect aCidi
-tied cl!rci • •• 41
4 • 4 .3 S t a rte r • • • 41
4.4.3.1 Acidity • •• 42
4.4.4 Chemical analysis of chakka • •• 42
·. .
4.4.4.1 Acidity 42
· ..
4.4.4.2 pH 42
· .
4.4.4.3 lrotein fraction 42
"
·.
4.4.4.4 Reducing sugar 43
"
· .
4.4.4.5 Total volatile f~tty acids " 43
·.
4.4.4.6 Total solids/moisture 43
"
4.4.5 Chemical analysis of shrikhand • •• 43
4.4.5.1 5ensory evaluation 43
• ••
4 • 4 .5 • 2 A.c 10i t Y • •• 44
4.4.5.3 pH • •• 44
4:.4.5.4 Total r roteins • •• 44
..
4.4.5.5 Soluble ni trogen " 44
4.4.5.6 Reducing sugar • •• 44
4.4.5.7 Total volatile fatty acids • •• 44
4.4.5.8 j\1oisture anc total solids • •• 44
·.
4.4.5.9 Fat 44
"
4.4.5.10 Sue rose • •• 47
4.4.6 Microbiological analysis of
shrikhand • •• 47
4.4.6.1 Dilution blanks • •• 47
4.4.6.2 Samr,11ng of shrikhand • •• 47
4.4.6.3 Total viable counts • •• 47
contd •••••
iv.
~
4.4.6.4 Coliform count 48
• ••
4.4.6.5 Proteolytic counts • •• 48
4.4.6.6 Lactic count 48
• ••
4.4.6.7 Yeast and mould co~nt • •• 49
· ..
4.4.7 Rheology of shrikhand 49
·. .
4.4.7.1 Curd tension 49
4.4.7.2 Coming-up time • •• 49
4.4.7.3 i'enetrorneter readin~] • •• 49
5 RESCL'rs AND DISCuSSIONS • •• 51-155
5.1 Standardization of s~1rikhand manu- ·. .
-facturing by lactic fermentation 51
5.1.1 Selection o'f starter elll ture • • • 52
5.1 .2 :ieat treatment of mil k • •• 55
5 .1.3 E.ff~ct of incUbation temJ;::erature
a;)c an'jount of starter culture on
curci firmness • •• 57
5.1.4 Effect of curd aCidity on
shrikhand flavour • •• 57
5.1.5 Factors affeetinl-;. .' th~; consistency
and sensory prOI,erties of
shrikhand • •• S9
5.1.6 Effect of Ciiacetyl addition on t~1e
flavour of shrikhand obtained
\...rith the use of Y::{ culture • •• 65
5.1.7 Standardized method of shrikhand
making • •• 66
5.2 Shrikhand manufacturinq by direct
a.cidi ficat.icn • •• 69
·. .
5.2.1 Use of GDL for shrikhand 69
--.
5.2.1.1 Curd formation by GDL 70
5.2.1.2 ShriKhand making trials • •• 72
5.2.2 tSE! of food grade acids • •• 72
5.2., 2.1 Effect on eu rd tension • •• 73
5.2.2.2 Effect of chakka texture • • • 76
5.2.2.2.1 Effect of curd setting temp-
-erature and pH • •• 79
contd ••••
v.
5.2.3 further attempts on 1m}: roving
curd forming prOI,erties • •• 81
5.2.3.1 Heating temr·erature of skirn-
milk • •• 82
5 • 2 .3 • 2 Type 0 f s kimmi 1 k • •• 82
5.2.3.3 Addition of sodium c~lcride • •• 82
5.2.3.4 Slow addition of acid • •• 93
· ..
5.2.3 .5 Slav" ternI'€ ri ng of aC ieli fiec; mil k 83
5.2.4 Limitation of direct acidification • •• 84
5.3 use of alternate sources of milk · ..
solids for shrikhand 84
5.3.1 Rate of acid development in
di ffe rent mil k solids systems • •• 85
5.3.1.1 Effect of total solids level in ·. .
plain condensed milk 86
5.3.1 .2 Rate of acid dev(;lopment in
different sources of milk solids
at lO%l'S level • • • 88
5.3.2 Cl1aractc:ristics of curd prepared
from 10% 'IIS containing mil k
systems • •• 92
5.3.2.1 Effect of ea and skim milk
p,owder a(~dition on buttenn11k
curd • •• 94
..
·
5 .3 • 2 .1 • 1 E f fee t 0 f C a add! t ion 94
5 .3 • 2 .1 • 2 E f fee t 0 f SMI addi t i on • •• 94
5.3.3 Conversion of curd from different
sources of milk solids into · ..
chakka 98
5.3.4 Characteristics of shrikhand
prepared from various I'1SNF
systems • •• 100
5.3.4.1 Sensory Characteristics • •• 100
5.3.4.2 Comrosition of shrikhand • •• 102
5.3.4.3 Shelf-life of shrikhand • •• 103
5.3.4.3.1 Changes in sensory proper-
-ties • •• 103
5.3.4.3.2 Changes in moisture, pH and
acidity • •• 105
contd •••••