Journal of Dairying Foods & Home Sciences
Year : 2000, Volume : 19, Issue : 2
First page : ( 100) Last page : ( 104)
Print ISSN : 0971-4456. Online ISSN : 0976-0563.

Storage related sensory changes in lassi

Rathaur Ashwani Kumar*, Solanky M.J.**

* Manager Production, Mahaan Proteins Ltd. Kosi Kalan U.P.

** Dairy Technology Division SMC College of Dairy Science, Gujarat. Agril. University. Anand Campus, Anand-388 110, INDIA.

Abstract

Storage studies were carried out on lassi stored at 37±2°C and 7± 1°C. The colour and appearance remained practically unaffected during storage. Maximum changes occurred in control from flavour point of view. Control. L₆₅ and L₇₀ stored at 37±2°C were rejected on 8th, 12th and 16th day, respectively. While the product stored at 7± 1°C was rejected on 15th, 39th and 35th day. Body and texture characteristic was restricted by the thermal treatment employed and were minimum in L₇₀ Acidity was the least affected organoleptic attribute. The product at the rejection stage obtained => 50 per cent marks.

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