Vol. 9, Special Issue 1 (2024)

Author(s): Rishabh Sharma, Jaydipsinh B Raol, Dr. Suneeta V Pinto, Sonam Kumari, Sumit Mehta and Vidushi Mehta

Abstract: India had emerged as the world’s largest producer of milk with half of its production being used for the manufacture of different traditional milk products. For achieving uniform quality for the manufacture of these products on large scale, mechanization in production, standardization of recipe and processing conditions are inevitable. The present study was under taken for process standardization and mechanization of Mathura Peda in Mechanized jacketed kettle. The proportion of various variables required for the preparation of Mathura Peda was optimized using Response Surface Methodology (RSM). Suggested solution obtained for the preparation of Peda was 0.66 Fat/SNF ratio, 7.0% sugar w/w of milk and 20 min. holding period. The performance of the mechanized jacketed kettle used in experiment was evaluated at different scraper speeds (S1=15 rpm, S2=20 rpm, S3=25 rpm) and operating steam pressures (P1=1.0 kg/cm², P2=1.5 kg/cm², P3=2.0 kg/cm²) by adopting optimum process of the product. The Mathura Peda manufactured in the mechanized jacketed kettle using 1.5 kg/cm² steam pressure and 25 rpm scraper speed gave maximum overall acceptability score of the product. On the basis of the results obtained in the experiment, it is concluded that a good quality Mathura Peda could be prepared by using 1.5 kg/cm² steam pressure and 25 rpm scraper speed.