African Journal of Dairy Farming and Milk Production

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: [email protected].

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.