Vol. 9, Special Issue 1 (2021)
Sensory evaluation of various skim milk and whole milk powders in Kashmir division
Author(s): Snober Irshad, Mohd A Pal, Sadiya Sajad, Sheikh R Ahmad, Asif H Sofi, Syed Taifa, Riyaz A Bhat and Heena Jalal
Abstract: The current investigation was undertaken with the aim to evaluate the quality of milk powders in Kashmir Valley for characterizing its sensory attributes. The sensory evaluation of various milk powders was carried out by the trained and semi trained panel. The panelists evaluated the samples of milk powders for various attributes viz., flavor, physical appearance and package. The results revealed that sensory attributes of milk powder collected from three zones were found to be of approved quality, irrespective of the brand and class and values were found to be within acceptable limits.
DOI: 10.22271/chemi.2021.v9.i1c.11554
Pages: 150-152 | 865 Views 264 Downloads
download (4447KB)
How to cite this article:
Snober Irshad, Mohd A Pal, Sadiya Sajad, Sheikh R Ahmad, Asif H Sofi, Syed Taifa, Riyaz A Bhat and Heena Jalal. Sensory evaluation of various skim milk and whole milk powders in Kashmir division. International Journal of Chemical Studies. 2021; 9(1): 150-152. DOI: 10.22271/chemi.2021.v9.i1c.11554
