Prevalence of Antibiotic Resistance in Dairy Strains of Streptococcus ...

DPS - 25 Optimization of Ingredients Level forMost Acceptable Basundi Made from Buffalo MilkPagote, C.N.Southern Campus, National Dairy Research Institute, Bangalore – 560 030Basundi is one of the indigenous concentrated and sweetened milk-products, which is quitepopular in western part of India. It is mainly prepared in houses on special occasions as a delicioussweet dish. It is also prepared and marketed by ‘halwais’ in a few cities. Hence, its composition andquality is widely variable depending on the ingredients used as well as skill. Basundi making bytraditional methods requires longer time and thus it is troublesome job, which is also one of the majorfactors for getting variable composition and quality. However, Basundi made from buffalo milk givesgood flavor and texture, even at variable concentration of milk solids in product, as compare to thatfrom cow milk. Hence, buffalo milk is generally preferred for its preparation. Since, Basundi is verydelicious and popular product, it presents great potentiality in the work market, if it is developedperfectly with its traditional characteristics and with a longer shelf life. Hence, attempt was beenmade to optimize the ingredients level such as L fat to SNF ratio in milk, degree of milk concentrationduring evaporation and amount of sugar and its stage of addition, etc for getting the uniform and mostacceptable Basundi from buffalo milk.DPS - 26Studies on Development andStandardization of Sterilized Carrot KheerMehar Afroz Qureshi; Goel, B.K.; Uprit, S.; Asgar S. and Singh, K.C.P.Department of Dairy Technology, College of Dairy Technology, Raipur (C.G.)Traditional Indian dairy products contains a significant proportion of milk nutrients andtherefore are highly nutrious. Carrot is most commonly used for preparation of the carrot halwa in thenorthern and central part of the India. It is available for a short duration in the market. There is a needto preserve it most effectively and economically. An attempt was made to develop sterilized carrotkheer not only for their taste and delight of eating but also for their high nutritional quality and bettershelf life. For preparation of the carrot kheer shredded carrot was cooked in presence of ghee todevelop characteristic flavour. Other ingredients like milk, sugar and dry fruits were added to it andthe whole mass was cooked till the desired consistency was obtained and then sterilized. Shreddedcarrot was added at three different levels of 20, 30 and 40 perc ent with 8 per cent sugar. The carrotkheer containing 30 per cent shredded carrot was most preferred by the judges. Despite theimproved shelf life, palatability, and acceptability, product also had improved taste and nutritionalquality. Quality of the products was well within acceptable limit upto 1 month of storage at roomtemperature. Carrot halwa as an end product can also be obtained.23