Asian Journal of Dairy and Food Research, volume 28 issue 1 (march 2009) : 35-38


A.D. Bhadakawad, S.B. Adangale, D.B. Shinde, K.R. Mitkari, L.E. Khating
1Department of Animal Husbandry and Dairy Science, Marathwada Agricultural University, Parbhani-431 402, India
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Cite article:- Bhadakawad A.D., Adangale S.B., Shinde D.B., Mitkari K.R., Khating L.E. (2024). PREPARATION OF GOLDEN KULFI FROM BUFFALO MILK BLENDED WITH SAFFLOWER MILK. Asian Journal of Dairy and Food Research. 28(1): 35-38. doi: .
In the present study attempt has been made to develop golden kulfi from buffalo milk and
safflower milk with most economic alternative. Golden kulfi prepared from different proportions
of buffalo milk and safflower milk is as 100:0 (T0), 80:20 (T1), 60:40 (T2), 40:60 (T3). The sensory
score for overall acceptability of Golden kulfi of treatments T0, T1, T2, and T3 were 8.54, 8.08,
7.69 and 6.99, respectively. It was observed that though the Golden kulfi prepared from 80
parts buffalo milk and 20 parts safflower milk (T1) was closer to control in acceptability. The
acceptability for treatment T2 and T3 was rated between like moderately to like very much for all
sensory attributes. On an average the golden kulfi of treatment T1 contained 11.30 per cent fat,
8.95 per cent protein, 33.54 per cent total solid, 22.01 per cent SNF, 18.58 per cent sucrose
and 1.90 per cent ash. Cost of production of golden kulfi of T0 treatment was Rs.47.89/kg which
was drop down to Rs.43.98 (T1), 37.78 (T2) and 32.78 (T3). The main advantage of using safflower milk is that it does not contain cholesterol. It is rich in polyunsaturated fatty acids, which helps in reducing blood cholesterol.
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