Studies on Standardization of Milk Cake
Journal Title: Journal of Animal Production Advances - Year 2012, Vol 2, Issue 1
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.
Authors and Affiliations
Landge S. N , Kulkarni D. N , Gaikwad S. M , Chavan B. R
Keywords
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