Title of article
Studies on Process Standardization of Cow Milk Ujani Basundi
Author/Authors
S. M، Gaikwad نويسنده Department of Dairy Science, Shivneri College, Shirur Anantpal, Dist. Latur (M.S.), India , , A. S، Hembade نويسنده Department of Dairy Science, Yeshwant College, Nanded (M.S.), India ,
Issue Information
روزنامه با شماره پیاپی 0 سال 2012
Pages
5
From page
52
To page
56
Abstract
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.
Journal title
Journal of Animal Production Advances (JAPA)
Serial Year
2012
Journal title
Journal of Animal Production Advances (JAPA)
Record number
690889
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