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International Journal of Pure & Applied Bioscience (IJPAB)
Year : 2017, Volume : 5, Issue : 6
First page : (755) Last page : (761)
Article doi: http://dx.doi.org/10.18782/2320-7051.2905

Development of Mechanized Process for Malai Lachha Based Sweet

Pankaj Jain1, L. K. Murdia2, Preeti Birwal3* and Ankur Ojha4
1Senior Executive, Dairy Marketing, IDMC Ltd, Anand. India
2Head, Dairy & Food Engineering, CDFST, Udaipur, India
3Ph.D. Scholar, SRS of ICAR-NDRI, Bangalore, India
4Assistant Professor, MIDFT, Mehsana, Gujarat
*Corresponding Author E-mail: preetibirwal@gmail.com
Received: 25.04.2017  |  Revised: 30.05.2017   |  Accepted: 3.06.2017  


The study was conducted to come across various aspects of preparation to develop mechanized process for Malai Lachha with desirable quality using Scraped Surface Heat Exchanges (SSHE) and Flat Plate Heat Exchanger (FPHE). The preconditioning of the milk at three different levels of concentrations i.e. 30%, 35% and 40% TMS obtained in SSHE at steam pressure of 2 Kg/cm2 and in FPHE at steam pressure 0.3, 0.5, 0.7 and 0.9 Kg/cm2. Number of layers at FPHE 2, 3 and 4, cooling rates 1008, 1260 and 1515 W have been adopted in the present study work. Product obtained was subjected to sensory evaluation using trained panel of judges. Based on the trials, the operating parameter for formation of desired quality of the product has been optimized.

Key words: Mechanized Process, Malai Lachha, Quality.

Full Text : PDF; Journal doi : http://dx.doi.org/10.18782

Cite this article: Jain, P., Murdia, L.K., Birwal, P. and Ojha, A., Development of Mechanized Process for Malai Lachha Based Sweet, Int. J. Pure App. Biosci.5(6): 755-761 (2017). doi: http://dx.doi.org/10.18782/2320-7051.2905