COMPARATIVE STUDY OF CHEMICAL PROPERTIES OF BASUNDI A COMMON INDIAN SWEET DISH PREPARED FROM COW AND BUFFALO MILKN.D. Dale, W.M.Waghmare, M.G. Mote* and Y.B. Kandalkar
A comparative study was carried out on chemical properties of basundi (a common Indian sweet dish) prepared from cow and buffalo milk. It was found that the values of chemical properties of Basundi such as total solids, fat, solids-not-fat were increased with increase in the level of fat and concentration in milk. The interaction between different fat and concentration levels of cow and buffalo milk had definite effect on increase in total solids and solids-not-fat of Basundi.
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