Asian Journal of Dairy and Food Research, volume 28 issue 3 & 4 (2009) : 202-205


S.P. Poul*, A.T. Sontakke, S.S. Munde, A.B. Adangale, P.B. Jadhav
1Department of Animal Husbandry and Dairy Science, Marathwada Agricultural University, Parbhani-431 402, India.
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Cite article:- Poul* S.P., Sontakke A.T., Munde S.S., Adangale A.B., Jadhav P.B. (2024). PROCESS STANDARDISATION FOR CUSTARD APPLE MILK SHAKE. Asian Journal of Dairy and Food Research. 28(3): 202-205. doi: .

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.

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