National Academy of Agricultural Sciences (NAAS)
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PRINT ISSN : 2319-7692 Online ISSN : 2319-7706 Issues : 12 per year Publisher : Excellent Publishers Email : editorijcmas@gmail.com / submit@ijcmas.com Editor-in-chief: Dr.M.Prakash Index Copernicus ICV 2018: 95.39 NAAS RATING 2020: 5.38 |
The present investigation on “Studies on Acceptability, Chemical Composition and Cost Structure of Kheer Prepared from Cow milk Blended with Coconut milk” was undertaken with a view to utilize valuable, nutritious coconut milk with cow milk for preparation of kheer and to obtained value added product. The cow milk was 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 preparation of kheer. It was observed that overall acceptability of kheer prepared from cow milk blended with coconut milk in proportion 80:20 found superior while for 90:10, 70:30 and 60:40 had fair quality. Regarding chemical quality fat and total solid content of product increased significantly while protein content decreased significantly with increases in the rate of addition of coconut milk. It was also observed that increase in the level of coconut milk blending significantly increase the cost of production of kheer. Hence from present investigation it can be concluded that blending of 20 per cent coconut milk with 80 per cent cow milk was useful for manufacture of kheer.
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