Studies on preparation of flavoured milk from cow milk blended with safflower milk

The preparation of flavoured milk from different proportion of cow milk blended milk safflower milk 100:0 (T₀), 80:20 (T₂), 70:30 (T₃), 60:40 (T₄) and 50:50 (T₅) was prepared and studied the acceptability. On an average the flavoured milk of treatment T₀, T₁, T₂ and T₃ contained fat 3.0 per cent, protein 3.20, 3.08, 2.91, 2.78 and 2.65 per cent, ash 0.72, 0.68, 0.66, 0.62 and 0.59 per cent total solids 15.21, 14.59, 14.03, 13.58 and 13.10 per cent, respectively. The sensory score overall acceptability of flavoured milk of treatment T₀, T₁, T₂, T₃ and T₄ were 8.94, 8.66, 8.01, 7.30 and 6.37. The overall accetability score of T₁ has accetability close to control (T₀). The overall acceptability score of T₂ and T₃ were also rated between like moderately to like very much. The cost of production of one litre flavoured milk of treatment T₁, T₂, T₃ and T₄ was Rs. 12.63, Rs.11.63, Rs.10.64 and 9.65. Thus this proved that the cost of flavoured milk could be minimized by using safflower milk and cow milk blended and blending could be done to the maximum proportion of 50:50.