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Wadhave, S. N.
- Sensory Evaluation of Burfi Prepared Buffalo Milk Khoa Blended with Honey
Abstract Views :161 |
PDF Views:1
Authors
Affiliations
1 Department of Animal Husbandry and Dairying, Dr. Panjabrao Deshmukh Krishi Vidyapeeth, Akola (M.S.), IN
1 Department of Animal Husbandry and Dairying, Dr. Panjabrao Deshmukh Krishi Vidyapeeth, Akola (M.S.), IN
Source
The Asian Journal of Animal Science, Vol 9, No 1 (2014), Pagination: 23-25Abstract
Burfi was prepared from Buffalo milk blended with honey in the Dairy Technology laboratory of Department of Animal Husbandry and Dairy Science, Dr. Panjabrao Deshmukh Krishi Vidyapeeth, Akola. Burfi was prepared from five different combinations of Buffalo milk and honey i.e. 100:00 (T1), 96:04 (T2), 95:05 (T3), 94:04 (T4) and 93:07 (T5) was evaluated for various sensory attributes and it was found that burfi prepared from Buffalo milk khoa blended with 6 per cent honey was superior as compare to other treatments, considering the cost of ingredients it was found that cost of preparation of burfi was increased with increase in the rate of addition of hone but increase in cost of production can be compensate with value addition of honey in burfi.Keywords
Buffalo Milk Khoa, Sugar, Honey, Burfi, Sensory Evaluation, Economics.- Chemical Composition of Peda Prepared from Cow Milk Blended with Skimmed Milk Powder
Abstract Views :279 |
PDF Views:1
Authors
Affiliations
1 Department of Animal Husbandry and Dairying, Dr. Panjabrao Deshmukh Krishi Vidyapeeth, Akola (M.S.), IN
1 Department of Animal Husbandry and Dairying, Dr. Panjabrao Deshmukh Krishi Vidyapeeth, Akola (M.S.), IN