Abstract
Dudh churpi, a traditional milk product, had more moisture, fat, water-dispersible protein (WDP), titratable acid, energy, lactic acid, free fatty acids (FFA), 2-thiobarbituric acid (TBA) and tyrosine contents and also reflectance, but less sensory attributes, when prepared in Darjeeling than the products prepared in Sikkim and Bhutan. Sensory attributes were positively correlated with total solids, protein, lactose, sugar, hydroxymethylfurfural (HMF) and p-dimethylaminobenzaldehyde reactivity, and negatively correlated with fat, FFA, TBA, WDP, tyrosine, lactic acid and titratable acidity. Whereas total solids, fat, protein, lactose, glucose-galactose and total sugar accounted for 71% of the flavour score, 64% of the body and texture score, 77% of the colour and appearance score and 77% of the total score, lactic acid, FFA, TBA, tyrosine and HMF jointly reflected variations of 61%, 50%, 81% and 67% in flavour, body and texture, colour and appearance, and total score, respectively.
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