The present investigation on qualitative evaluation of kheer prepared from cow milk blended with coconut milk was undertaken in Department of Animal Husbandry and Dairying, Dr. Panjabrao Deshmukh Krishi Vidyapeeth, Akola with a view to utilize valuable, nutritious biological coconut milk with cow milk for preparation of kheer and to obtained value added product. The cow milk blended with coconut milk in the proportion of 100:00 (T1), 90:10 (T2), 80:20 (T3), 70:30 (T4), and 60:40 (T5) for kheer preparation.
It was observed that fat and total solid content of product increased significantly while protein content decreased significantly due to addition of coconut milk proportion increased from 10 to 40 per cent. The overall acceptability of kheer prepared from cow milk blended with coconut milk in proportion 80:20 had good quality while for 90:10, 70:30 and 60:40 had fair quality. Increase in the level of coconut milk was observed to be increased in the production cost of kheer. It can be concluded that blending of 20 per cent coconut milk with 80 per cent cow milk was useful for manufacture of kheer having most acceptable quality.