Author/Authors :
S. N، Landge نويسنده Department of Dairy Science, Maharashtra Udaygiri College, Udgir, India , , D. N، Kulkarni نويسنده Department of Food science & Technology, A.D.P.Marathwada Agricultural University,Parbhani (M.S.) , , S. M، Gaikwad نويسنده Department of Dairy Science, Shivneri College, Shirur Anantpal, Dist. Latur (M.S.), India , , B. R، Chavan نويسنده Department of Dairy Science, Maharashtra Udaygiri College, Udgir, India ,
Abstract :
Milk cake is a khoa based sweetmeat and popular in central and northern parts of India. The present study is an attempt to standardize the product. Hence buffalo milk was standardized to 6.0 percent fat and 9-9.2 percent SNF, sugar (12,14 and 16 w/v of milk), alum (0.01,0.2 and 0.3 w/v of milk), desi ghee (0.3,0.4 and 0.5 w/v of milk) were used as raw materials in formulating the product. By using all these raw materials 9 combinations were prepared and analyzed for sensory and chemical analysis. Out of these all combinations the sample P3 found more acceptable combination.
