Vol. 3 (1) : January-February 2012 issue
Green Farming Vol. 3 (1) : 103-106 (January-February, 2012)
Effect of different levels of gulkand on the quality of burfi prepared from cow milk khoa
N.S. BORSE1, S.G. GUBBAWAR2, R.R. SHELKE3*, S.P. NAGE4
Department of Animal Husbandry & Dairying, Dr. P.D.K.V., Akola - 444 104 (Maharashtra)
Designation : 1P.G. Student, 2,3,4Assistant Professor *(rrspkv@gmail.com)
Subject : Animal Husbandry, Veterinary & Dairy Sciences
Paper No. :
Total Pages : 4
Received : 21 September 2011
Revised accepted : 05 January 2012
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Citation :
N.S. BORSE, S.G. GUBBAWAR, R.R. SHELKE and S.P. NAGE. 2012. Effect of different levels of gulkand on the quality of burfi prepared from cow milk khoa. Green Farming Vol. 3 (1) : 103-106 ; January-February, 2012
ABSTRACT
The present investigation to study the effect of different levels of gulkand on the quality of burfi prepared from cow milk khoa was undertaken in Department of Animal Husbandry and Dairying, Dr. P.D. Krishi Vidyapeeth, Akola. The burfi was
prepared from cow milk khoa gulkand in the proportion of 100:00 (T1), 98:2 (T2), 96:4 (T3), 94:6 (T4), 92:8 (T5). The overall
acceptability of burfi prepared from cow milk khoa with addition of gulkand in proportion of 96:4 has good quality and for 98:2, 94:6 and 92:8 were fair quality. The increase in the level of gulkand resulted in significant decrease in fat, protein, total solid and ash content of burfi. While, increase in the level of gulkand resulted in significant increase in total sugar content and acidity of burfi. Increase in the level of gulkand was observed to be increased the production cost of gulkand burfi. It can be concluded that blending of 4 per cent gulkand with 96 per cent cow milk was useful for manufacture of gulkand burfi having most acceptable quality.
Key words :
Blending, burfi, chemical composition, cost of production, cow milk khoa, gulkand, sensory evaluation.
