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Evaluation of Borhani Prepared from Whole Milk, Skim Milk and Full Cream Powdered Milk Curd

Azharul Bari
Department of Dairy Science, Bangladesh Agricultural University, Mymensingh, Bangladesh

Md. Anwar Hossain
Agriculture and Environment Division, Bangladesh Academy for Rural Development (BARD), Cumilla, Bangladesh

Mst. Latifa Yesmin Camy
Department of Animal Nutrition, Bangladesh Agricultural University, Mymensingh, Bangladesh

Maksudul Islam Nahid
Department of Dairy Science, Bangladesh Agricultural University, Mymensingh, Bangladesh

Md. Ashraful Alam
Department of Livestock Services, Ministry of Fisheries and Livestock, Government of the People's Republic of Bangladesh, Dhaka, Bangladesh

Shuvendu Sarkar
Department of Livestock Services, Ministry of Fisheries and Livestock, Government of the People's Republic of Bangladesh, Dhaka, Bangladesh

Golam Sagir Ahammad
Bangladesh Institute of Research and Training on Applied Nutrition (BIRTAN), Ministry of Agriculture, Government of the People's Republic of Bangladesh, Dhaka, Bangladesh

Md. Hafizur Rahman
Department of Livestock Services, Ministry of Fisheries and Livestock, Government of the People's Republic of Bangladesh, Dhaka, Bangladesh

Abdul Wadud
Department of Dairy Science, Bangladesh Agricultural University, Mymensingh, Bangladesh

Md. Harun-ur-Rashid
Department of Dairy Science, Bangladesh Agricultural University, Mymensingh, Bangladesh

Abstract/ Executive Summary:

The present research work was carried out to evaluate the qualities of borhani prepared by curd using whole milk, skim milk and full cream powder milk. In this purposes, three types of borhani were prepared, these were grouped as; A: Borhani prepared from whole milk curd, B: Borhani prepared from skim milk curd and C: Borhani prepared from full cream powder milk curd. The prepared borhani samples were subjected to organoleptic, chemical and microbiological qualities. After performed physical examination, for sample A it was found that there was no significant difference in color and appearance (17.67±0.33) but there was significant difference (p<0.05) in smell and taste (47.33±0.33), body and consistency (26.33±0.33) and total physical scores (91.33±0.88) of the three borhani samples. Chemical analysis showed that for group A; there were significant differences with others (p<0.01) in contents (%) of fat (2.95±0.33), total solids (TS) (18.15±0.16), acidity (0.80±0.01), pH (4.25±0.02), moisture (81.85±0.16), CHO (10.50±0.93) and (p<0.05) in contents (%) of ash (1.82±0.02), protein (2.88±0.02). The result of chemical parameter showed that borhani prepared from whole milk (sample A) was best among the samples. However, there were no significant differences in coliform count and yeast and mold count but there were significant differences (p<0.01) in total viable count (60.67±2.33). Cost analysis showed that samples B and C was cheap than sample A. It can be concluded that even costly; the nutritive value and the consumer preference of borhani from whole milk was better than the others.

Keywords: Borhani, Whole milk, Skim milk, Powdered milk, Milk curd

Location: The laboratory of dairy chemistry and technology, Department of Dairy Science, Bangladesh Agricultural University, Mymensingh

Start Date: 00-01-2016

End Date: 00-03-2017

Program Area: Comparative study

Commodity: Milk powder, Curd

Objectives:

To manufacture the acceptable quality, analyze physical, chemical and microbiological qualities of borhani using fermented milk.

Methodology:

Place and period of the experiment:
This study was executed at the laboratory of dairy chemistry and technology, Department of Dairy Science, Bangladesh Agricultural University, Mymensingh, during the period of January 16 to March 5, 2017.
Collection of raw milk:
Whole milk and skim milk was collected from the BAU Dairy Farm and whole cream powder milk (Diploma, New Zealand dairy products Bangladesh Ltd., Vulta, Rupgonj, Narayangonj) purchased from K.R. Market, BAU, Mymensingh After collection of raw milk and powder milk chemical analysis was performed at the laboratory of dairy chemistry and technology of Department of Dairy Science, BAU, Mymensingh.

Preparation of milk curd:
Milk curd was prepared from full cream powder milk according to Ghosh, 2013. Briefly; 130gm powder milk was mixed in 1000mL of water and boiled. When the milk was cooled down to 40 - 45⁰C, then 1.5% mixed non-descriptive starter culture was added and kept undisturbed condition in incubator (JP Selecta, Nil km: 585.1, Spain) at 42⁰C temperature for 5 hours.
Preparation of borhani:
Borhani prepared from whole milk curd, skim milk curd and full cream powder milk curd same amount of prepared Milk curd, mint (paste), coriander, cumin, white mustard, white pepper, green chilli, tamarind extract, sugar, salt and water were mixed. After mixing filtration was done by muslin cloth and stirring the filtrate, 100ml ice was added.
Analysis of borhani:
Organoleptic and chemical tests were performed immediately after preparation at the laboratory of dairy chemistry and technology of the Department of Dairy Science, BAU, Mymensingh.
Organoleptic tests:
A panel of seven experienced judges examined the samples smell and taste (50), body and consistency (30), color and appearance (20). Score card for judging Borhani were as Excellent: 91-100%, Good: 81-90%, Fair: 71-80% and poor: below 70%.
Chemical tests:
Chemical analysis was performed at the laboratory of dairy chemistry and technology of the Department of Dairy Science, BAU, Mymensingh.

Estimation of carbohydrate of borhani sample:
The Carbohydrate of borhani samples was not determined directly. It was calculated by the following formula:
Carbohydrate (%) = TS% - (Fat % + Protein % + Ash %)
Microbiological tests:
All the samples were tested for their microbiological qualities using the following parameters:
i. Total viable count (cfu/mL)
ii. Coliform count (cfu/mL).
iii. Yeast and Mould count (cfu/mL).

Statistical analysis:
Data were analyzed with the help of SPSS (Statistical Package for Social Science, IBM-17 Corporation, 2014) software and MS excel 2007 were also used for data analysis. A completely randomized design (CRD) was performed to investigate the effect of different treatments on the parameters of borhani. Also, means were compared by using Duncan’s Multiple Range Test (DMRT) in Web Agri. Stat Package (WASP) as described by Gomez and Gomez (1984).

Source of Information: Asian Australas. J. Food Saf. Secur. 2020, 4 (2), 58-65; ISSN 2523-1073 (Print) 2523-2983 (Online)

Article Link (Online Journal): www.ebupress.com/journal/aajfss

Funding Source:

Total Budget (Tk.) :

Achievement/Findings:

The nutritive value and the consumer preference of borhani prepared by whole milk curd was better than the others, but borhani prepared by skim milk curd and full cream powder milk curd was cost effective than borhani prepared by whole milk curd. However due to nutritive value and the consumer preference can be concluded that borhani prepared by whole milk curd was best among the other types of borhani.

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