Title of article
Studies on Standardization of Milk Cake
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 ,
Issue Information
روزنامه با شماره پیاپی 0 سال 2012
Pages
5
From page
80
To page
84
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.
Journal title
Journal of Animal Production Advances (JAPA)
Serial Year
2012
Journal title
Journal of Animal Production Advances (JAPA)
Record number
690893
Link To Document