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International Journal of Current Microbiology and Applied Sciences (IJCMAS)
IJCMAS is now DOI (CrossRef) registered Research Journal. The DOIs are assigned to all published IJCMAS Articles.
Index Copernicus ICI Journals Master List 2018 - IJCMAS--ICV 2018: 95.39 For more details click here
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National Academy of Agricultural Sciences (NAAS)
NAAS Score: *5.38 (2020)
[Effective from January 1, 2020]
For more details click here

ICV 2018: 95.39
Index Copernicus ICI Journals Master List 2018 - IJCMAS--ICV 2018: 95.39
For more details click here

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Original Research Articles

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

Int.J.Curr.Microbiol.App.Sci.2017.6(11): 2527-2532
DOI: https://doi.org/10.20546/ijcmas.2017.611.297


Studies on Acceptability, Chemical Composition and Cost Structure of Kheer Prepared from Cow Milk Blended with Coconut Milk
S.R. Barela and R.R. Shelke
Department of Animal Husbandry and Dairy Science, Dr. P.D.K.V., Akola - 444 104 (MS), India
*Corresponding author
Abstract:

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.


Keywords: Blending, Coconut milk, Cow milk, Kheer, Sensory evaluation, Chemical composition, Cost of production.
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How to cite this article:

Barela, S.R. and Shelke, R.R. 2017. Studies on Acceptability, Chemical Composition and Cost Structure of Kheer Prepared from Cow Milk Blended with Coconut Milk.Int.J.Curr.Microbiol.App.Sci. 6(11): 2527-2532. doi: https://doi.org/10.20546/ijcmas.2017.611.297