Marathwada Agricultural University, Parbhani - 431 402, India.
Milk cake samples prepared from buffalo milk, were subjected for evaluation in respect of their composition, sensory and textural attributes. The correlation between sensory parameters and penetrivity exhibited a diverse trend, where as positive correlation between ash and penetrivity and negative correlation between carbohydrate and penetrivity were observed. The correlation between penetrivity at 100 gm and hardness property of texture of milk cake was negative and highly significant.
