This document provides information on evaluating the sensory characteristics of yoghurt and shrikhand. It describes the desirable appearance, texture, flavor, and acidity of both products. Yoghurt should have a jelly-like texture without whey separation. Shrikhand is a sweet-sour fermented milk product made from draining whey from dahi to obtain chakka, then adding sugar and mixing. Its flavor represents a blend of sugar and fermented milk with a semi-solid uniform consistency. The document also outlines procedures for sensory evaluation of these products using trained panels in a laboratory setting.
The slides describes desirable sensory characteristics, sensory evaluation procedure, score card used and sensorial defects in Dahi (a fermented traditional milk product of Indian subcontinent)
The slides describes desirable sensory characteristics, sensory evaluation procedure, score card used and sensorial defects in Dahi (a fermented traditional milk product of Indian subcontinent)
Jam means the product prepared from sound, ripe, fresh, dehydrated, frozen or previously packed fruits including fruit juices, fruit pulp, fruit juice concentrate or dry fruit by boiling its pieces or pulp or puree with nutritive value
Fruit Jelly means the product prepared by boiling fruit juice or fruit(s) of sound quality, with or without water, expressing and straining the juice, adding nutritive sweeteners, and concentrating to such a consistency that gelatinization takes place on cooling. The product shall not be syrupy, sticky or gummy and shall be clear, sparkling and transparent.
Marmallade
This is a citrus fruit product prepared by cooking fruit pulp or extract with sufficient amount of sugar and using shreds of peel as suspended material.
Marmalades are classified into :
1. Jelly marmalade
2. Jam marmalade
Preserves
A mature fruit/ vegetable or its piece impregnated with heavy sugar syrup till it becomes tender and transparent is known as preserve. When fruits are placed in a concentrated sugar syrup, the water moves out of the fruit and sugar moves into it until equilibrium is reached by osmosis. Apple, Cherry, anola, pineapple, pear, mango, papaya, strawberry, etc., can be used for making preserves. FPO specifications for preserves are given in Quality section
Candies Vegetable & fruits
A fruit or vegetable impregnated with cane sugar or glucose syrup, and subsequently drained free of syrup and dried, is known as candied fruit/vegetable. The most suitable fruits for candying are pineapple, cherry, aonla, karonda, papaya, apple, peach, peels of orange, ginger etc.
Animal Product Technology I is a fundamental course that aims to provide you with a comprehensive understanding of various aspects related to the processing and preservation of animal-derived products. As we explore this subject, we will delve into the techniques, technologies, and principles involved in transforming raw animal products into valuable commodities that meet the needs of consumers.
Synthetic milk is the chemically produced milk that differs from the animal milk. It is manufactured by mixing the predefined and calculated amount of urea, caustic soda, refined oil and common detergents. The purpose of adding the detergents is to aid in the emulsification of the solution and giving a frothy appearance. The milk looks almost similar to the regular milk in all respects. The differentiating factors would taste and the nutritional elements.
This is an incredibly competitive business where small regional chippers and national snack food giants go toe to toe in competing for a share of the snacking consumer’s money. Americans are snacking more
than before.
Jam means the product prepared from sound, ripe, fresh, dehydrated, frozen or previously packed fruits including fruit juices, fruit pulp, fruit juice concentrate or dry fruit by boiling its pieces or pulp or puree with nutritive value
Fruit Jelly means the product prepared by boiling fruit juice or fruit(s) of sound quality, with or without water, expressing and straining the juice, adding nutritive sweeteners, and concentrating to such a consistency that gelatinization takes place on cooling. The product shall not be syrupy, sticky or gummy and shall be clear, sparkling and transparent.
Marmallade
This is a citrus fruit product prepared by cooking fruit pulp or extract with sufficient amount of sugar and using shreds of peel as suspended material.
Marmalades are classified into :
1. Jelly marmalade
2. Jam marmalade
Preserves
A mature fruit/ vegetable or its piece impregnated with heavy sugar syrup till it becomes tender and transparent is known as preserve. When fruits are placed in a concentrated sugar syrup, the water moves out of the fruit and sugar moves into it until equilibrium is reached by osmosis. Apple, Cherry, anola, pineapple, pear, mango, papaya, strawberry, etc., can be used for making preserves. FPO specifications for preserves are given in Quality section
Candies Vegetable & fruits
A fruit or vegetable impregnated with cane sugar or glucose syrup, and subsequently drained free of syrup and dried, is known as candied fruit/vegetable. The most suitable fruits for candying are pineapple, cherry, aonla, karonda, papaya, apple, peach, peels of orange, ginger etc.
Animal Product Technology I is a fundamental course that aims to provide you with a comprehensive understanding of various aspects related to the processing and preservation of animal-derived products. As we explore this subject, we will delve into the techniques, technologies, and principles involved in transforming raw animal products into valuable commodities that meet the needs of consumers.
Synthetic milk is the chemically produced milk that differs from the animal milk. It is manufactured by mixing the predefined and calculated amount of urea, caustic soda, refined oil and common detergents. The purpose of adding the detergents is to aid in the emulsification of the solution and giving a frothy appearance. The milk looks almost similar to the regular milk in all respects. The differentiating factors would taste and the nutritional elements.
This is an incredibly competitive business where small regional chippers and national snack food giants go toe to toe in competing for a share of the snacking consumer’s money. Americans are snacking more
than before.
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2. Desirable characteristics of yoghurt
Appearance and colour
• Yoghurt appears as a jelly like coagulum and with porcelain like surface without wheying off.
• The coagulum cuts to give a clean surface.
• Yoghurt should not contain any foreign matter except flavorings (added to the flavoured yoghurt).
• However, stirred Yoghurt should be homogenous and give sufficiently stirred appearance.
• In natural Yoghurt natural milk colour should be present. Yoghurt should have fresh appearance.
Body and texture
• The body of yoghurt should be custard like with smooth texture.
• Adequate firmness without syneresis is essential for a top quality product.
• Stirred yoghurt should be creamy, viscous and non-pasty.
3. Flavour
• Natural yoghurt should have a pleasantly milk to light sourish taste.
• In case of flavoured yoghurt, the flavour should be typical for the flavouring used.
Acidity
• Normally 0.8 to 1.0% lactic acid is desired in yoghurt.
Sequence of observations
1. Container
Note the type and condition of container and presence of any package defects. Observe for the
fullness, cleanliness and general appearance. Note any soiling of container or lid.
4. 2.Aroma
Remove the closure of the package and observe the typical aroma by smelling the product
immediately. Notice the intensity and duration of aroma.
3. Colour & Appearance
Examine for uniformity of colour and the presence of any visible foreign matter. The surface of dahi
should be shining.
4. Body & Texture
Cut the curd by means of a spoon Knife and lift a portion of it. Observe the evenness of cutting.
Observe the cut surface for any air pockets or free whey pockets.
5. Flavour
Place a small spoonful of curd on the tongue and observe the flavour and aroma for both
intensity and duration. Note the type of taste perceived. Expectorate the sample and note the
aftertaste.
5. Defects in Yoghurt
• Appearance and colour
Presence of extraneous matter, lack of uniformity, unnatural colour (colour not typical of the
flavouring in case of flavoured yoghurt), surface discolouration, wheying off, fat separation,
gassiness and improper distribution of additions like fruits and flavorings.
• Flavour
The flavour defects in yoghurt are:
• Metallic, oily, tallowy and rancid flavour arising from oxidation or rancidity of milk fat.
• Cheesy, bitter and putrid flavour associated with proteolysis.
• High acid and too sour resulting from over fermentation.
• Stale and flat flavour due to lack of specific aroma.
• Too low and too high flavour in artificially flavoured yoghurt. Feed flavour arising from the milk.
• Yeasts, fruity and malty flavours associated with the growth of contaminants.
• Burnt flavour resulting from over heating of milk.
6. Body and texture
• Thin and milky body due to lack of firmness of gel arising from low solids content and in
sufficient incubation.
• Split body which is a consequence of shaking the gel by faulty handling.
• Granular or lumpy: a defect noted with improper dissolution of milk powder and also a
defect in microstructure due to very slow acidification by the starter.
• Whey separation arising from the syneresis of the gel, which may be a result of high acid
formation or low solids concentration.
• Sticky, gluey, gummy and too firm body as a result of excessive addition of stabilizers.
• Ropiness associated with ropy fermentation.
• Weak body resulting as a consequence of low level of fermentation coupled with low total
solid concentration.
• Presence of gas holes due to contamination with yeasts and E. coli aerogenes group of
organisms
8. Shrikhand
➢Shrikhand is a semi-solid, sweetish-sour, wholesome, indigenous fermented milk product of
western India.
➢It is prepared by :
(a) curdling of milk and/or skim milk using lactic starter culture to obtain dahi,
(b) draining most of the whey from dahi to get chakka; either by suspending it in muslin cloth
bag or by mechanical means such as basket centrifuge or continuous curd separator,
(c) addition of sugar flavouring and/or cream (80% fat) in case of skim milk chhaka,
(d) kneading together manually or in a planetary mixer to obtain homogeneous consistency,
(e) mixing of other additives such as fruits, nuts, colour etc. if desired and
(f) cooling it to a low temperature before (less than 10o C) it is ready for consumption.
9. Chemical constituents of Shrikhand
Constituents Content
Milk fat 5-6 %
Moisture 38-40 %
Sugar 40-45 %
Lactic acidity 1.0-1.1 %
• The flavour of Shrikhand is greatly influenced by the level of the developed acidity at which curd is converted to
chhaka and chhaka in its turn to shrikhand. Fat and sugar level in in shrikhand also have an influence on flavour.
• The typical consistency of shrikhand is influenced to a great extent by the moisture, fat and sugar levels in the
product.
10. Desirable sensory Quality of Shrikhand
• Appearance of the container:
Desirably in good condition i. e. it should be properly sealed with surface showing no soiling.
• Product appearance & colour:
It shall be free from signs of free fat or syrup separation or both and uneven colour distribution.
• Flavour:
It shall have a clean, pleasant, sweetish-sour flavour, representing blend of added sugar and of fermented milk solids.
It should be free from objectionable flavours and odours.
• Texture and consistency:
It shall have a typical semi-solid, uniform consistency showing a characteristic firmness and pliability and shall
show smooth texture without any sign of graininess.
• Temperature and acidity of the product:
Desirably the product may be consumed or evaluated at a low temperature of about 10o C. It shall have optimum
acidity around 1.0 -1.1 % expressed as lactic acid.
11. Desirable sensory Quality for Chakka:
Appearance and Colour:
Chakka when properly made should be free from any signs of fat or water seepage or both and moldiness.
It shall be white to pale yellow and no extraneous colour shall be added.
Odour and Flavour:
Chakka shall have pleasant yoghurt (dahi) like flavour. It shall be free from objectionable flavours and
odours.
Texture and Consistency:
• Chakka shall be of good texture and consistency.
• It shall be free from coarseness.
• It should be manufactured and packed in equipment and premises maintained under hygienic conditions.
• It shall also be stored and distributed under hygienic conditions.
12. Condition of judging room
• Preferably in a well-furnished sensory laboratory trained judges judge shrikhand for its quality.
• Usually panel of 6-8 persons is selected on the basis of duo-trio test.
• For preference testing (involving actual consumers) the panelists may be asked to judge the
intensities or to specify in some way their preferences using the nine point hedonic scale.
• For discriminating testing, highly trained evaluators are provided with score card indicting the
maximum and minimum score for each of the sensory attributes of the product, along with the
suggested score deductions for defective samples is expected to help the judge in proper
organoleptic evaluation.
• As far as possible not more than six samples should be served at a time for the evaluation.
13. Techniques for Shrikhand grading
1. Place the shrikhand container on a table or a platform and examine it for the appearance.
2. Cut open and inhale its aroma, note the surface of the content and the temperature and also
evaluate its colour and appearance.
3. Pick-up a spoonful of the product and allow it to drop back noting its consistency, body, firmness
and falling behavior of the product.
4. Take the product into the mouth and note it's tactual and taste sensation.
5. Judge the product for its smoothness and uniformity by swallowing the secondary taste reaction,
the taste beyond sweet and sour, will have been experienced, expectorate the sample and register
if an after taste persists.