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PROCESS STANDARDISATION FOR CUSTARD APPLE MILK SHAKE

S.P. Poul*, A.T. Sontakke, S.S. Munde, A.B. Adangale and P.B. Jadhav
Department of Animal Husbandry and Dairy Science, Marathwada Agricultural University, Parbhani-431 402, India.

DOI:
Page Range:
202-205
Article ID:
ARCC2249
Online Published:
Abstract
Milk shake was prepared from different proportions of buffalo milk and custard apple pulp i.e.
100:0 (T0), 90:10 (T1), 85:15 (T2) and 80:20 (T3). The sensory score for overall acceptability of
custard apple milk shake of treatments T0, T1, T2 and T3 were 8.28, 8.51, 8.26 and 7.88, respectively.
It was observed that the custard apple milk shake prepared from 90 parts of buffalo milk and 10
parts of custard apple pulp was most acceptable and ranked between like very much to like
extremely. The addition of higher proportion of pulp in the blend scored towards lower side by a
panel of judges.
Keywords
Buffalo milk, Custard apple milk pulp, Milk shake, Sensory evaluation.
References
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  4. Panse, V.G. and Sukhatme, P.V. (1967). Statistical Methods for Agricultural Workers, ICAR, New Delhi.
  5. Rao, S.N. (1974). Indian Hort., 18:19-20.
  6. Sharma, A.K. and Gupta, S.K. (1978). Indian Dairyman., 30(8):585.
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