Studies on Process Standardization of Cow Milk Ujani Basundi

A study on the standardization of Ujani basundi was carried out by using cow milk. Milk was standardized to 4% fat and 8.5% SNF (Solids Not Fat). The attempts have been made to study the effect of different levels of sugar (6, 8 and 10% w/w of original milk) and rate of concentration (2.5, 3.0 and 3.5X including sugar) on organoleptic and chemical quality of Ujani basundi. The results have indicated that the product prepared with 10% sugar level and 3.0X concentrated had optimum consistency, brown colour, pleasant flavour, with small flakes hence scored highest among all the treatments.