Department of Agricultural Engineering, Maharashtra Institute of Technology, Aurangabad, Maharashtra, India
Online published on 3 January, 2019.
Experiments were undertaken to develop khoa by using mixtures of soya milk and buffalo milk at various proportions viz. 10: 90, 20: 80 and 30: 70. It was then placed on parchment paper and stored at room temperature (37°C). The physico-chemical characters and sensory quality attributes were determined. The maximum overall acceptability score for fresh product prepared with soya and whole milk (20: 80) was 7.7, which was found to be most suitable
Soy milk, Buffalo milk, khoa
