National Academy of Agricultural Sciences (NAAS)
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PRINT ISSN : 2319-7692
Online ISSN : 2319-7706 Issues : 12 per year Publisher : Excellent Publishers Email : editorijcmas@gmail.com / submit@ijcmas.com Editor-in-chief: Dr.M.Prakash Index Copernicus ICV 2018: 95.39 NAAS RATING 2020: 5.38 |
The study was related to Impact of fat and sugar levels on physic-chemical and microbial qualities of Chocolate milk drinks from cow milk with 18 combination of milk fat (3), sugar (3), and cocoa powder (2). The suitability of final product assessed on the basis of their sensory (using 100 point scale), chemical and microbial analysis. Factorial Randomized Design was used to test the significance of various process variables. The study revealed that the chocolate milk drinks manufactured by adding 2% fat milk, 7% sugar and 2% cocoa powder had the highest overall acceptability. It makes more palatable and stimulates the sale of milk besides increasing profitable use of skim milk.
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