用Basundi Sweet制备无菌风味乳的研究

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摘要

Basundi(一种常见的印度甜点)由牛奶和水牛奶制成。研究发现,随着牛奶中脂肪含量和浓度的增加,牛奶的总固形物、脂肪、非脂肪固形物等化学性质的数值均有所增加。奶牛和水牛乳中不同脂肪和浓度水平的交互作用对Basundi总固形物和非脂肪固形物的增加有一定的影响。认识到饮用调味奶的潜力,因为它具有营养和治疗的好处。由于儿童不喜欢喝纯牛奶,因此有必要对牛奶进行修改,使其更容易被不同年龄群体的人接受。调味奶具有很高的营养价值,是软饮料、果汁等饮料的极好营养替代品。目前已生产出各种口味、风味和保质期不同的风味奶(灭菌奶和超高温灭菌奶),包括巧克力风味奶、水果风味奶、草药风味奶、中性食品风味奶等。本文综述了使用Basundi Sweet制备灭菌风味奶的研究。
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Studies on Preparation of Sterilized Flavour Milk Using Basundi Sweet
Basundi (a common Indian sweet dish) prepared from cow and buffalo milk. It was found that the values of chemical properties of Basundi such as total solids, fat, solids-not-fat were increased with increase in the level of fat and concentration in milk. The interaction between different fat and concentration levels of cow and buffalo milk had definite effect on increase in total solids and solids-not-fat of Basundi. Perceiving the potential of drinking flavoured milk for having nutritional as well as therapeutic benefits. As children’s are not friendly to consume plain milk as such, there is a necessity to modify milk in such a way that it would be more acceptable by the peoples of all age groups. Flavoured milk for having high nutritional value can be an excellent nutrient-rich substitute for this type of beverages like soft drinks and fruit juices etc. There are various types of flavoured milks has been produced with different tastes, flavours and extended shelf life flavoured milk (sterilised and UHT flavoured milk) including chocolate flavoured milk, fruit based flavoured milk, herbal flavoured milk, neutraceutical flavoued milk etc. this article summarized the studies on preparation of sterilized flavour milk Using Basundi Sweet.
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