Study of physicochemical analysis of soy-cow milk Satpute Prashant Tanhaji, Swami Shrikant Baslingappa* Department of Post-Harvest Engineering, Post Graduate Institute of Post-Harvest Technology and Management, Killa-Roha. Dist: Raigad (Maharashtra State) (Dr. Balasaheb Sawant Konkan Krishi Vidyapeeth, Dapoli-Campus Roha) India *Corresponding author: swami_shrikant1975@yahoo.co.in
Online published on 11 March, 2024. Abstract Cow milk, is a product of the mammary gland and soymilk is a creamy, milk-like product made by soaking and grinding soybeans in water. The present investigation was made to develop soy-fortified cow milk by partial addition of different levels of soymilk to cow milk T1, T2, T3, T4 and T5 and to determine physico-chemical properties of these blends. The physico-chemical properties i.e. fat, protein, acidity, ash, TSS, specific gravity, and pH of soy: cow milk in the ratio 100:00%, 75:25%, 50:50%, 25:75% and 00:100% was determined. The treatments T1, T2, T3, T4 and treatment T5 consist of 1.9 to 3.3% of fat; 3.1 to 3.3% of protein; 0.14 to 0.22% of acidity; 0.33 to 1.88% of ash; 6 to 10.7°B of TSS, 1.014 to 1.025 of specific gravity and 6.8 to7.3 of pH. The treatment T4 had best results for physico-chemical properties of soy: cow milk blend such as 2.75% fat, 3.10% protein, 0.15 % acidity, 0.50% ash, and 10.7°B TSS, 1.023 specific gravity and 7.26 pH respectively. Top Keywords Physico-chemical, Protein, Soy-cow milk, TSS, Acidity, Ph, Protein, Fat, Specific gravity. Top |