Chemical Composition of Burfi with Addition of Honey

Burfi was prepared from buffalo milk with addition of honey in the Dairy Tecnology laboratory of Department of Animal Husbandry And Dairy Science, Dr. Panjabrao Deshmukh Krishi Vidyapeeth, Akola. Burfi was prepared from five different combinations of milk and skim milk powder i.e. 100: 00 (T₁), 96: 04 (T₂), 95: 05 (T₃), 94: 04 (T₄), 93: 07 (T₅) were analyzed for chemical evaluation and it was found that the maximum fat and Total Solids content was recorded in Burfi prepared from 100 per cent buffalo milk i.e. 24.50 and 79.37 per cent respectively while maximum protein, moisture and ash contents were recorded in burfi prepared from 17.23, 22.71 and 3.03 per cent respectively.