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Journal of Dairying, Foods and Home Sciences
Year : 2009, Volume : 28, Issue : 3&4
First page : ( 202) Last page : ( 205)
Print ISSN : 0971-4456.

Process standardisation for custard apple milk shake

Poul S.P.*, Sontakke A.T., Munde S.S., Adangale A.B., Jadhav P.B.

Department of Animal Husbandry and Dairy Science, Marathwada Agricultural University, Parbhani-431 402, India.

*Corresponding author address: Mangalmurti Nagar, Karegaon Road, Parbhani-431 401, India. E-mail: sandippoul@yahoo.com


Milk shake was prepared from different proportions of buffalo milk and custard apple pulp i.e. 100:0 (T0), 90:10 (T1), 85:15 (T2) and 80:20 (T3). The sensory score for overall acceptability of custard apple milk shake of treatments T0, T1, T2 and T3 were 8.28, 8.51, 8.26 and 7.88, respectively. It was observed that the custard apple milk shake prepared from 90 parts of buffalo milk and 10 parts of custard apple pulp was most acceptable and ranked between like very much to like extremely. The addition of higher proportion of pulp in the blend scored towards lower side by a panel of judges.


Key words

Buffalo milk, Custard apple milk pulp, Milk shake, Sensory evaluation.


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