Vol. 6, Issue 1 (2018)
Effect of different levels of paneer whey on physico-chemical and microbial characteristics of milk bread
Author(s): Kakan AV, Changade SP, Shaikh ADIL and Suvartan Ranvir
Abstract: Present study was conducted to evaluate the effect of addition of five different percentages (control 0%, 25%, 50%, 75% and 100%) of paneer whey on physic-chemical and microbial characteristics of milk bread. Paneer whey contains about 6.36% total solids, was utilized for preparation of milk bread samples by the straight dough method. The total solids content and pH of milk bread increased while moisture content and alcoholic acidity was decreased significantly (p<0.05) with the increase in level of paneer whey. The ash content of milk bread was increased non-significantly. The increase in total protein content was significant with highest value (12.53%) noted for 100% pw milk bread. The treatments control (T1), T2 and T3 were at par with each other for alcoholic acidity (% H2SO4). The microbiological analysis of milk breads on the day of production for SPC showed a non-significant statistical difference. The yeast and mold count (CFU/gm) for treatment T5 (100pw:0w) was found statistically significant and higher over all other treatments. The results show scope for addition of paneer whey for enhancing nutritive value of bread and also in mitigating the problems of whey disposal.
Pages: 545-551 | 1109 Views 248 Downloads
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How to cite this article:
Kakan AV, Changade SP, Shaikh ADIL, Suvartan Ranvir. Effect of different levels of paneer whey on physico-chemical and microbial characteristics of milk bread. Int J Chem Stud 2018;6(1):545-551.
