Comparative study of quality of basundi (a common Indian sweet dish prepared from cow and buffalo milk

摘要

Cow and buffalo milk both were standardized at 4 per cent and 6 per cent fat levels and concentrated upto 50, 40 and 30 per cent by volume of original milk and a constant sugar level i.e. 5 per cent on original volume of milk was used. Highest score for flavour (39.18 out of 45), body and texture (35.18 out of 40), colour and appearance (13.37 out of 15) and overall acceptability (8.09 out of 9) were recorded in CF_2C_2 treatment combination i.e. cow milk with 6.0 per cent fat and 40 per cent concentration. Basundi is a partially desicated sweetened milk product, popular in Maharashtra having special importance in various social function. The major portion (60 per cent) of total milk produced, in the country is converted into various milk products and 40 per cent of the milk is used for fluid consumption. On special occasions milk is also consumed after the necessary culinary processing at home as a dessert, like kheer, Rabri and Basundi (Mahadevan 1991).