A Study on Promotive Properties of Milk Prepared with Selected Herbal Flavours

Abstract

Milk is a complete and nutritious diet containing all the essential proteins, nutrients, sugars, fats, cholesterol, vitamins, minerals, and helpful bacteria. newlineThe following objectives guided the development of this research: (1) To identify and select certain ayurvedic herbs for infusing with milk, (2) To study the physico-chemical changes brought in milk by the selected flavours and ayurvedic herbs, (3) To study antimicrobial and antioxidant properties of the infused milk, (4) To study methods to increase shelf life of the infused milk, (5) To study the organoleptic acceptability of the infused milk. newlineFour different flavours of milk were prepared with spirulina, lemongrass, tulsi and fennel. Chemical analysis for four different parameters i.e. moisture, pH, titrable acidity as percentage lactic acid and total solids was done. Microbial examinations for all the three parameters, namely, total plate count, presence of yeast, mould and coliform was done. Sensory evaluation of the flavoured milk samples were conducted on a nine point hedonic scale amongst the two genders and two age groups of young and old and females males . Sensory evaluation revealed the taste preferences varied with age and gender variation. Fennel and lemongrass were most preferred among young females while older females preferred spirulina and fennel. Spirulina and tulsi flavours had the maximum liking in young males, while fennel and lemongrass were preferred by old males. Phenolic content (as Gallic acid, mg/100 ml) was highest in case of milk spirulina flavour followed by tulsi, fennel, and lemongrass having the least value for non UV treated samples. Fennel had the maximum phenolic content followed by spirulina, tulsi and lemongrass again having the least value for UV treated samples. microbial examination of the flavoured milk it was revealed that the count for all the three parameters, namely, total plate count, yeast and mould and coliform was within limits ( lt10 ) for UV treated milk while in the case of non UV treated milk it was on the higher side which may be due to post processing contamination. Combination of UV treatment and sterilization proved effective in reducing the microbial count of the herbal flavoured milk thereby increasing the shelf life of the milk. The product can therefore, be commercialized and as a part of further research the medicinal and therapeutic effects need to be studied after consumption of the above products. newline newline