Asian Journal of Dairy and Food Research

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Studies on chemical composition of Kheer prepared from soy milk blended with buffalo milk

J.R. Pariskar, R.A. Patil, P.V. Padghan, G.K. Londheand, K.S. Bhosale
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1Department of Animal Husbandry and Dairy Science, College of Agriculture, Latur-413 512, India.
Cite article:- Pariskar J.R., Patil R.A., Padghan P.V., Londheand G.K., Bhosale K.S. (2023). Studies on chemical composition of Kheer prepared from soy milk blended with buffalo milk . Asian Journal of Dairy and Food Research. 34(2): 109-112. doi: 10.5958/0976-0563.2015.00022.6.
Kheer was prepared from buffalo milk with constant level of sugar (8 per cent by volume of the milk) and different levels of soy milk asT1 (100:00), T2 (90:10), T3 (80:20) and T4 (80:30). It was observed that proximate analysis of the product indicated the increase trend of moisture and protein and titrable acidity contents as the proportion of soy milk increased in the blend. Fat, total sugar, total solids and ash contents of the kheer decreased with addition of soy milk in the blend. The cost of production of soy kheer for treatments T1, T2, T3 and T4 were Rs. 81.04, 76.54, 73.16 and 69.27, respectively. The production cost of treatment T4 (69.27) was comparatively less than treatment T1 (81.04), T2 (76.54) and T3 (73.16).
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