- Patel, H.G. and Upadhyay, K.G. (2003). J. Food Sci. and Technol, 40:476-481.
- Sindhu, J.S. et al. (2000). Indian Dairyman, 52:10.
A survey was conducted to collect the data regarding the manufacturing technique and
marketing of Ujani basundi. The product is being prepared since the 20th century in Ujani village
of Ausa tehsil in Latur district, Maharashtra. Traditionally, in some part of Ausa tehsil the product
is prepared by progressive boiling results to more and more skin formation, which is removed
and collected on topside of karahi and when desired concentration is reached the sugar is added
to 10:1. Whereas in Ujani village, the milk is continuously boiled, scrapped till the
desired concentration is reached and then sugar is added @ 10:1. The final product has
characteristic flavour, body and texture, colour and appearance, which is responsible for its
popularity in this area.