Standardization of Level of Herbs in Quarg Cheese

Abstract

Background: Cheese is one of the most popular manufactured dairy product. Cheese has been a part of well balanced diet all over the world. Quarg is milky white in colour, may be even faintly yellowish, body and texture are homogeneously soft, smooth, good spreadable and it is essentially milk protein paste. Quarg cheese appeals to palate of Indian people who don’t like the typical sharp flavour of other varieties of cheeses. Method: Ashwagandha, Turmeric, Betel vine and Tulsi are most common herbs traditionally used in Indian culinary dishes particularly spread. They also have both antioxidant and antimicrobial activities. Keeping this fact in view attempts would have been made to explore the flavour and antimicrobial effect of herbs in quarg type cheese. Initially, work was carried out to select the levels of four herbs (Ashwagandha, Turmeric, Betel vine and Tulsi) for the preparation of quarg type cheese and tried in preliminary study. On the basis of sensory evaluation best treatment of each herbs selected for further experiment. The experiments were laid out in completely randomized design for selecting level of addition of herbal in quarg type cheese. Results: In final experimental treatment were as control; 1.1 per cent Ashwagandha ; 0.3 per cent Turmeric ; 2.5 per cent Betel vine ; 1.1 per cent Tulsi in quarg type cheese. The product was evaluated for sensory by five semi-trained panel of judges using quarg cheese score card (total score 100).