International Journal of
Livestock Production

  • Abbreviation: Int. J. Livest. Prod.
  • Language: English
  • ISSN: 2141-2448
  • DOI: 10.5897/IJLP
  • Start Year: 2009
  • Published Articles: 287

Full Length Research Paper

Standardization and production of traditional Indian milk product ‘Ujani basundi’ from buffalo milk

  Gaikwad, S. M.1, Hembade, A. S.2
  1Department of Dairy Science, Shivneri College, Shirur anantpal, Dist. Latur (M.S.) India. 2Department of Dairy Science, Yeshwant College, Nanded (M.S.) India.  
Email: [email protected]

  •  Accepted: 16 December 2010
  •  Published: 30 August 2011



A study on the standardization of “Ujani basundi” was carried out by using buffalo milk. Milk was standardized to 6% fat and 9% SNFThe attempts have been made to study the effect of different levels of sugar (6, 8 and 10% w/w of original milk) and rate of concentration (2.5, 3.0 and 3.5X including sugar) on sensorial and chemical quality of Ujani basundi. The results have indicated that the product prepared with 8% sugar level and 3.0X concentrated  had optimum consistency, brown colour, pleasant flavour, with small flakes hence scored highest among all the treatments.


Key words: Ujani basundi, traditional milk product, caramel flavour