Studies on Preparation of Sterilized Flavour Milk Using Basundi Sweet
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Abstract
Basundi (a common Indian sweet dish) prepared from cow and buffalo milk. It was found that the values of
chemical properties of Basundi such as total solids, fat, solids-not-fat were increased with increase in the level of fat
and concentration in milk. The interaction between different fat and concentration levels of cow and buffalo milk
had definite effect on increase in total solids and solids-not-fat of Basundi. Perceiving the potential of drinking
flavoured milk for having nutritional as well as therapeutic benefits. As children's are not friendly to consume plain
milk as such, there is a necessity to modify milk in such a way that it would be more acceptable by the peoples of all
age groups. Flavoured milk for having high nutritional value can be an excellent nutrient-rich substitute for this
type of beverages like soft drinks and fruit juices etc. There are various types of flavoured milks has been produced
with different tastes, flavours and extended shelf life flavoured milk (sterilised and UHT flavoured milk) including
chocolate flavoured milk, fruit based flavoured milk, herbal flavoured milk, neutraceutical flavoued milk etc. this
article summarized the studies on preparation of sterilized flavour milk Using Basundi Sweet.
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article-journal
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Date 2020-12-27
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2456-5660
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