Process Optimization for Production of Peda from Pre-concentrated Milk by Reverse Osmosis and Vacuum Evaporation

Fresh cow milk was standardized to 5,0% fat and 8.5% solids-not-fat (SNF) and subjected to heat treatments such as 70°C/10 min. 80°C/1O min, 90°C/10 min and 95°C/IO min. The heat treated milk were subjected to preconcentration by reverse osmosis (RO) alone (20 and 30% TS) and RO followed by vacuum evaporation (40 and 50% TS). Khoa was prepared from pre-concentrated milks by open pan evaporation. Pre-concentration of milk to various total solids (TS) levels did not affect the chemical composition, yield, acidity and hardness of khoa. Whereas, HMF content decreased significantly with the increase in levels of TS in pre-concentrated milk. Colour and appearance, body and texture scores of peda prepared from pre-concentrated milk. improved upto 40% TS levels and heat treatment of 90°C/l0 min. Whereas, flavour scores did not improve with the levels of pre-concentration and extent of heat treatment. The overall acceptability scores were on par with the control at 90°C/l0 min heat treatment. It is concluded that pre-concentrated milk can be utilized for preparation of khoa and peda.