Vol. 7, Issue 5 (2018)

Author(s):
DV Shinde, AS Gawali, AB Manohar, ND Inamke, RS Bhadange and VS Kedare

Abstract:
A study on “physicochemical analysis of milkshake blending with date pulp (khajur)” was carried out by using buffalo milk. The study was to develop milkshake enriched with date pulp in different concentration by using whole milk. And the study on find out the physicochemical parameters of kalakand prepared by addition of different levels of date pulp. Milkshake prepared with 7.5 percent date pulp was found best treatment on the basis of physicochemical analysis of milkshake. The most acceptable quality flavoured milkshake could prepared by using date pulp at the rate of 7.5 percent of the buffalo skim milk and it contained total solids, fat, protein, ash, moisture content and titratable acidity as 29.27, 3.67, 3.79, 1.70, 17.67 and 0.30 percent, respectively.