Effect on Acceptability and Cost of Burfi Prepared From Cow Milk Blended with Skim Milk Powder

Author: K.V. Jadhao, P.A. Kahate*, R.R. Shelke, K.U. Bidwe and Y.K. Sanap

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Abstract

The present investigation was carried out in the Department of Animal Husbandry and Dairy Science, Dr PDKV Akola (Maharashtra) during the year 2020-21. With a view to utilize skim milk powder in burfi preparation, burfi was prepared with different combinations of cow milk and skim milk powder as 100:00, 80:20, 70:30, 60:40 and 50:50 in treatment T1, T2, T3, T4 and T5. The samples of fresh burfi were subjected to sensory evaluation by panel of judges. Low fat cow milk burfi was prepared from cow milk blended with skim milk powder as 80% cow milk and 20% skim milk powder (T2) scored highest for overall acceptability (8.62) during sensory evaluation. The cost of production of acceptable burfi (T2) i.e. 80% cow milk blended with 20 % skim milk powder was Rs 269.45 per kg.

Keywords

Skim milk powder, burfi, cow milk, overall acceptability, economics.

Conclusion

Sensory quality of burfi in respect of flavour, colour and appearance, body and texture and overall acceptability showed that, 20 per cent level of skim milk powder in the manufacture of burfi was acceptable. The cost of burfi was decreased with the increased in the level of skim milk powder. The cost of most acceptable burfi prepared with 20 per cent skim milk powder was Rs. 269.45 per kg.

References

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How to cite this article

Jadhao, K.V., Kahate, P.A., Shelke, R.R., Bidwe, K.U. and Sanap, Y.K. (2021). Effect on Acceptability and Cost of Burfi Prepared From Cow Milk Blended with Skim Milk Powder. Biological Forum – An International Journal, 13(3a): 433-435.