Studies on chemical composition of Kheer prepared from soy milk blended with buffalo milk

Kheer was prepared from buffalo milk with constant level of sugar (8 per cent by volume of the milk) and different levels of soy milk as T₁ (100:00), T₂ (90:10), T₃ (80:20) and T₄ (80:30). It was observed that proximate analysis of the product indicated the increase trend of moisture and protein and titrable acidity contents as the proportion of soy milk increased in the blend. Fat, total sugar, total solids and ash contents of the kheer decreased with addition of soy milk in the blend. The cost of production of soy kheer for treatments T₁, T₂, T₃ and T₄ were Rs. 81.04, 76.54, 73.16 and 69.27, respectively. The production cost of treatment T₄ (69.27) was comparatively less than treatment T₁ (81.04), T₂ (76.54) and T₃ (73.16).