Vol. 9, Special Issue 5, Part B (2024)

Author(s): Rushikesh R Pande, Bhavana R Wankhade, AB Motghare and VD Borkar

Abstract: The present investigation entitled ‘‘Keeping quality of crushed dried Mahua flower (Madhuca longifolia) kulfi prepared by traditional method” was undertaken in the Section of Animal Husbandry and Dairy Science and Section of Plant Pathology, College of Agriculture, Nagpur. The cow milk was standardized to 4% fat and the kulfi was prepared by addition of crushed dried Mahua flowers in the proportion of 100:0 (T₁) and 86:14 (T₅) with 13 per cent sugar was added. The objectives of the present investigations were to study the sensory, physiochemical, microbiological changes during storage of control treatment i.e. T₁ (100% condensed milk: 00% crushed dried mahua flower) and selected treatment i.e. T₅ (86% condensed milk: 14% crushed dried Mahua flower) at the interval of 0, 7, 14, 21, 28, 35 days.