PROCESS STANDARDISATION FOR CUSTARD APPLE MILK SHAKE

Article Id: ARCC2248 | Page : 202-205
Citation :- PROCESS STANDARDISATION FOR CUSTARD APPLE MILK SHAKE.Asian Journal Of Dairy and Food Research.2009.(28):202-205
S.P. Poul*, A.T. Sontakke, S.S. Munde, A.B. Adangale and P.B. Jadhav
Address : Department of Animal Husbandry and Dairy Science, Marathwada Agricultural University, Parbhani-431 402, India.

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.

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