Manufacture of Low-Fat Low Cost Spread from Filled Milk Using Blends of Buffalo Milk and Safflower Milk

Low-fat spread (LFS) developed using blends of safflower and buffalo milk [100:0 (T1); 75:25 (T2) and 50:50 (T3)] were evaluated for their sensory qualities, yield and cost of production. As the proportion of buffalo milk increased in the blend the sensory score of LFS increased, the yield of LFS also increased (T1-10.4%, T2-23.5% and T3-30.06%), but total solids content decreased (T1-42.85, T237.71% and T3-32.91%). The fat content also decreased (T1-24.5%, T2- 22.0% and T3-20.0%), while the cost of the production increased (T1-Rs. 26.71, T2-Rs.29.25 and T3-Rs.31.06).