Effect of incorporation of dairy products in chevon nuggets

Abstract

This paper presents the different ways of incorporating various coprecipitates obtained from milk in chevon nuggets. The chevon was obtained from a rare but popular breed called Black Bengal goat. Milk coprecipitates of varying composition were in the formulations. Emulsion stability, yield, moisture and protein contents were not affected significantly, whereas shear force, pH, various organoleptic properties were found to be affected significantly. This method may potentially lead to the development of new emulsion‐based nuggets.