Chemical Composition of Kheer Prepared from Cow Milk Blended with Sweet Potato (Ipomea Batatas L.)

摘要

Kheer was prepared from cow milk blended with sweet potato flpomea batatas L.) in the Dairy Technology laboratory, Department of Animal Husbandry and Dairy Science, Dr. PDKV, Akola. Kheer prepared from five different combinations of cow milk and sweetpotato paste i.e 97.50 per cent cow milk with 2.50 per cent rice Tl (control), 95:05(12), 90:10(T3), 85:15(T4) and 80:20 (T5) was analyzed for chemical composition and it was found that maximum fat, protein, total sugar, ash and total solids content wasrecorded in kheer prepared from 97.50 per cent cow milk with 2.50 per cent rice Tl (control) i.e 7.50, 6.31, 15.80, 1.42 and 49.44 per cent, respectively. While maximum moisture and SNF content were recorded in kheer prepared from 80:20 (T5) i.e 53.16 and 41.40 per cent, respectively.