Physio-chemical evaluation of skimmed and condensed milk of Buffalo

Abstract

The present study was conducted to evaluate the effect of skimming and condensation on composition and sensory quality of buffalo milk. Skimmed milk, and skimmed condensed milk of buffalo were examined for moisture, fat and ash contents; titrable acidity, specific gravity and sensory attributes like taste/flavor, body/texture and appearance against that of whole milk (control).Moisture content was remarkably higher in skimmed milk (88.90±0.15%) as compared to that of in skimmed condensed milk (75.80±0.55%) and in whole milk (84.18±0.34%). The incre ase in moisture content of skimmed milk was found to be related to the process of skimming where cream (fat rich portion of milk) was separated from whole milk. The condensation process had reduced the moisture content. Average fat content among the dry matter was found to be 41.40±0.69% and it reduced to 2.14±0.12% after skimming p rocess. The condensation process improved the average fat content up to 2.42±0.19% in condensed skimmed milk, but differences were statistically non-significant (P > 0.05). Average ash content in whole buffalo milk was observed as 5.09±0.09%; dry matter basis (DMB), and it were inc reased to 7.45±0.09 %; DMB, when cream was separated. The remarkable increase in ash content i.e. from 7.45±0 .09 to 8.69±0.21% was observed in condensed skimmed milk. The titrable acidity in term of lactic acid was comparatively higher in condensed milk (0.21±0.003%) f ollowed by skimmed milk (0.19±0.002%) and whole buffalo milk ( 0.16±0.003%), but it relatively appeared under normal range. Average specific gravity of whole milk was observed as 1.031±0.003 and after separating cream from whole milk.It increased to 1.035±0.0002 in skimmed milk. The cond ensing of skimmed milk revealed the significantly (P