International Journal of Food Science and Nutrition

International Journal of Food Science and Nutrition


International Journal of Food Science and Nutrition
International Journal of Food Science and Nutrition
Vol. 3, Issue 3 (2018)

Role of ginger in curdling of milk and subsequent development of ginger curd using different flavouring agents


Dr. Adrija Sarkar, Shagufta Alam

Ginger is a multifaceted spice. Its most common use known to man is that its used in almost all household as a basic cooking ingredient. Apart from its use in food to provide flavour, having medicinal properties against conditions like nausea, dizziness, menstrual pain, arthritis, etc., it also has milk curdling property. When added to warm milk it instantly curdles it thus forming a curd quiet similar to that available in the local dairy shop or supermarkets, but with a gingery aftertaste to it. The study was conducted starting with the process of extracting fresh ginger juice and then using it to curdle the milk. The purpose of this study was to observe and form curd using ginger extract and in doing so enhance its taste with the addition of different flavouring agents. This study helped us understand the component present in ginger that causes the milk to curdle. Flavour enhancement was done so as to make it more palatable to the Indian taste bud. The final product was chosen based on the 9- Point Hedonic Scale.
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