ISSN 2375-1258
African Journal of Dairy Farming and Milk Production Vol. 1 (5), pp. 091-095, December, 2013. © International Scholars Journals
Full Length Research Paper
Standardization and production of traditional Indian milk product ‘Ujani basundi’ from Buffalo milk
Gaikwad, S. M.1* and Hembade, A. S.2
1Department of Dairy Science, Shivneri College, Shirur Anantpal, District Latur (M.S.) India.
2Department of Dairy Science, Yeshwant College, Nanded (M.S.) India.
*Corresponding author. E-mail: gaikwadsunil39@yahoo.com.
Accepted 16 September, 2013
Abstract
A study on the standardization of “Ujani basundi” was carried out by using Buffalo milk. Milk was standardized to 6% fat and 9% SNF. 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 sensorial and chemical quality of Ujani basundi. The results have indicated that the product prepared with 8% sugar level and 3.0X concentrated had optimum consistency, brown colour, pleasant flavour, with small flakes hence scored highest among all the treatments.
Key words: Ujani basundi, traditional milk product, caramel flavour.