N.D. Dale, W.M. Waghmare, M.G. Mote and Y.B. Kandalkar
Abstract
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 CF2C2 treatment combination i.e. cow milk with 6.0 per cent fat and 40 per cent concentration.