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Asian Journal of Dairy and Food Research, volume 29 issue 2 (june 2010) :

STUDIES ON PREPARATION OF FLAVOURED MILK FROM COW MILK BLENDED WITH SAFFLOWER MILK

K.C. Repate, V.J. Kamble, Hassan Bin Awaz, B.M. Thombre*
1Department of Animal Husbandry and Dairy Science, Marathwada Agricultural University, Parbhani – 431 402, India

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Cite article:- Repate K.C., Kamble V.J., Awaz Bin Hassan, Thombre* B.M. (2024). STUDIES ON PREPARATION OF FLAVOURED MILK FROM COW MILK BLENDED WITH SAFFLOWER MILK. Asian Journal of Dairy and Food Research. 29(2): . doi: .

ABSTRACT

The preparation of flavoured milk from different proportion of cow milk blended milk safflower
milk 100:0 (T0), 80:20 (T2), 70:30 (T3), 60:40 (T4) and 50:50 (T5) was prepared and studied the
acceptability. On an average the flavoured milk of treatment T0, T1, T2 and T3 contained fat 3.0
per cent, protein 3.20, 3.08, 2.91, 2.78 and 2.65 per cent, ash 0.72, 0.68, 0.66, 0.62 and 0.59
per cent total solids 15.21, 14.59, 14.03, 13.58 and 13.10 per cent, respectively. The sensory
score overall acceptability of flavoured milk of treatment T0, T1, T2, T3 and T4 were 8.94, 8.66,
8.01, 7.30 and 6.37. The overall accetability score of T1 has accetability close to control (T0).
The overall acceptability score of T2 and T3 were also rated between like moderately to like very
much. The cost of production of one litre flavoured milk of treatment T1, T2, T3 and T4 was Rs.
12.63, Rs.11.63, Rs.10.64 and 9.65. Thus this proved that the cost of flavoured milk could be
minimized by using safflower milk and cow milk blended and blending could be done to the
maximum proportion of 50:50.

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