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Formulation and characterization of novel dairy-based dip utilizing heat-acid-coagulated milk gel and whey

Published online by Cambridge University Press:  05 December 2024

Subhadip Manik ,
Anindita Debnath ,
Shamim Hossain ,
Kuntal Roy ,
Partha Pratim Debnath ,
Lopamudra Haldar  and
Pinaki Ranjan Ray
Subhadip Manik
Affiliation:
Dairy Technology Division, ICAR-National Dairy Research Institute, Karnal, Haryana, India
Anindita Debnath*
Affiliation:
Department of Dairy Technology, West Bengal University of Animal and Fishery Sciences, Mohanpur, Nadia, West Bengal, India
Shamim Hossain
Affiliation:
Dairy Technology Division, ICAR-National Dairy Research Institute, Karnal, Haryana, India
Kuntal Roy
Affiliation:
Department of Dairy Technology, West Bengal University of Animal and Fishery Sciences, Mohanpur, Nadia, West Bengal, India
Partha Pratim Debnath
Affiliation:
Department of Dairy Technology, West Bengal University of Animal and Fishery Sciences, Mohanpur, Nadia, West Bengal, India
Lopamudra Haldar
Affiliation:
Department of Dairy Microbiology, West Bengal University of Animal and Fishery Sciences, Mohanpur, Nadia, West Bengal, India
Pinaki Ranjan Ray
Affiliation:
Department of Dairy Chemistry, Faculty of Dairy Technology, West Bengal University of Animal and Fishery Sciences, Mohanpur, Nadia, West Bengal, India
*
Corresponding author: Anindita Debnath; Email: aninditadebnathwbuafs@gmail.com
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Abstract

An attempt was made to develop a novel dairy-based dip-like product from heat-acid-induced milk gel and whey. Based upon preliminary trials, the combination of cream (15–35%), whey (60–70%) and common salt (0.8–1.0%, all three as weight of heat-acid-induced milk gel) was selected for optimization of the dairy dip through factorial design of response surface methodology (RSM). Addition of glycerol monostearate, trisodium citrate and sodium hexametaphosphate each at the rate of 0.3% (as weight of heat-acid-induced milk gel) in the formulation was previously standardized. The optimization was carried out by analysing the textural and sensorial parameters of the dairy-based dip. The sensorial parameters (flavour, body and texture, colour and appearance and overall acceptability) and textural parameters (firmness, stickiness, work of shear and work of adhesion) were significantly (P < 0.05) correlated with the ingredient formulation. RSM analysis suggested the use of cream, whey and common salt at amounts of 27.92, 60.26 and 0.8% of the weight of heat-acid-induced milk gel for preparing dairy-based dip with a desirability of 0.84. The formulated product contained a lower fat but higher protein and lactose content than cheese dip.

Keywords

Creamdairy-based dipheat-acid-induced milk gelsensorytexturewhey
Type
Research Article
Information
Journal of Dairy Research , Volume 91 , Issue 3 , August 2024 , pp. 343 - 348
Copyright
Copyright © The Author(s), 2024. Published by Cambridge University Press on behalf of Hannah Dairy Research Foundation

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