Abstract
The experiment was conducted to determine the optimum level of egg in the manufacture of buffalo milk pudding. Three types of pudding were prepared using different levels of eggs (40%, 30% and 20% by weight) and a constant level of corn flour (4%) at Dairy Technology and Microbiology Laboratory of the Department of Dairy Science, Bangladesh Agricultural University, Mymensingh. Quality of pudding was evaluated by physical, chemical and microbial test. From the result of physical study (smell and taste, body and consistency, color and appearance) it was found that pudding of 40% egg obtained the best score (97.50±3.77) followed by 30% (83.96±2.52) and 20% egg containing pudding (74.93±1.01). The differences within the overall score with different level of egg had significant effect. Chemical analysis showed the significant differences (p<0.01) within the total solids (TS) (340.61±1.72, 334.18±2.10 and 327.48±2.61), moisture (659.39±1.72, 665.82±2.10 and 672.52±2.61), fat (79.37±1.90, 76.43±2.76 and 73.47±3.62), protein (60.43±0.90, 53.82±0.57 and 47.07±0.25), carbohydrate (194.02±1.07, 197.33±1.17 and 200.57±1.21) and pH (6.90±0.00, 6.93±0.21 and 6.87±0.22) but no significant differences was found in ash (6.78±0.14, 6.58±0.13 and 6.38±0.01) and acidity percentage (0.071±0.00, 0.071±0.00 and 0.071±0.00%). Microbial analysis showed that there were significant differences (p<0.01) in total bacterial count (43.00±2.65×104, 38.33±1.53×104 and 35.00±3.00×104) in the pudding containing different levels of eggs. The experiment concluded that the egg level has a significant effect on the buffalo milk. The better result for buffalo pudding is at 40% egg level by weight with 4% constant corn flour.
 Asian Australas. J. Food Saf. Secur. 2018, 2(1), 35-39
Highlights
Milk is a nutritious food and the nutritional value of milk is so well known that people all around the world include it as a staple part of their diet
Haque and Sultana (2003) found 24.67% total solids in chicken egg which is slightly lower than that obtained in present study
The average body and consistency of pudding samples prepared by different levels of eggs such as 40%, 30% and 20% were 19.41 ± 0.66, 17.70 ± 1.41 and 14.28 ± 0.95 respectively
Summary
Milk is a nutritious food and the nutritional value of milk is so well known that people all around the world include it as a staple part of their diet. Pudding is one of the most important milk products and this dessert prepared by addition of suitable quantity of egg to whole milk or concentrated milk or condensed milk. The main source of milk in the world is cow. The second source of milk is buffalo. In India more than half of the milk processed by the organized dairies comes from buffaloes. Can be made from buffalo milk without any changes in the equipment (Aneja, 1990; McDowell et al 1995). The buffalo milk requires less time to coagulate with stands heating. As the pudding is prepared by coagulation with stand heating so it is an advantage to use buffalo milk for pudding manufacture. As a rich source of milk fat and protein, pudding may play a very important role to alleviate the protein-caloric malnutrition problem in our country.
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