Sensory Evaluation of Peda Prepared From Skim Milk Powder, Blended with Cow Milk

Peda was prepared from cow milk blended with skim milk powder in the Dairy Tecnology laboratory of Department of Animal Husbandry And Dairy Science, Dr. Panjabrao Deshmukh Krishi Vidyapeeth, Akola. Peda was prepared from five different combinations of milk and skim milk powder i.e. 100: 00 (T₁), 40: 60 (T₂), 50: 50 (T₃), 60: 40 (T₄), 0: 100 (T₅) were analyzed for sensory evaluation and it was found that the maximum flavours and overall acceptability was recorded in peda prepared from 100 per cent cow milk i.e. 43.12 and 95.04 per cent respectively maximum body and texture, colour and appearance were recorded in peda prepared from 100 per cent skimmed milk powder i.e. 33.00 and 18.91 per cent, respectively.