Vol. 8, Issue 8 (2019)

During the preparation of Buttermilk manufactured from admixture of camel and goat milk was added in different ratios. Control sample had buffalo milk. The treatments were evaluated for various oraganoleptic characteristic, physico – chemical parameters. After sensory evaluation Treatment T₂(60:40) is better for Buttermilk manufactured from admixture of camel and goat milk. It was found to have highest score of 8.5 for flavour and taste, colour and appearance score of 8.50, consistency is 8.78 overall acceptability score of 8.50.

The physico-chemical analysis results shows that Treatment T₂(60:40) had maximum total solid 4.92%, fat 0.27%, protein 1.43%, Lactose 2.22%, and ash content of 0.84% of Buttermilk manufactured from admixture of camel and goat milk.