Abstract

A study on the standardization of “Ujani basundi” was carried out by using buffalo milk. Milk was standardized to 6% fat and 9% SNF. The attempts have been made to study the effect of different levels of sugar (6, 8 and 10% w/w of original milk) and rate of concentration (2.5, 3.0 and 3.5X including sugar) on sensorial and chemical quality of Ujani basundi. The results have indicated that the product prepared with 8% sugar level and 3.0X concentrated  had optimum consistency, brown colour, pleasant flavour, with small flakes hence scored highest among all the treatments.

Key words: Ujani basundi, traditional milk product, caramel flavour