Study on sensory quality of mango (Mangifera indica L.) milk cake

Abstract

An investigation was conducted at the Dairy Science Laboratory of Department of Animal Husbandry and Dairy Science at College of Agriculture, Dr. Balasaheb Sawant Konkan Krishi Vidyapeeth, Dapoli, Maharashtra. This study focused on the preparation of milk cake using fresh buffalo milk, which was further enriched with varying levels of mango pulp. For all treatments, sugar was added at a rate of 5% of the original milk quantity. The base material remained constant i.e., 100 grams across all variations. The treatments differed in the amount of mango pulp added: T0 contained no mango pulp, T1 has 4 percent, T2 includes 8 percent, T3 has 12 percent and T4 contains 16 percent mango pulp. The results indicated that the most acceptable quality of milk cake was achieved with the addition of 12% mango pulp.