Studies on Preparation of Sterilized Flavour Milk Using Basundi Sweet

Basundi (a common Indian sweet dish) prepared from cow and buffalo milk. It was found that the values ofchemical properties of Basundi such as total solids, fat, solids-not-fat were increased with increase in the level of fatand concentration in milk. The interaction between different fat and concentration levels of cow and buffalo milkhad definite effect on increase in total solids and solids-not-fat of Basundi. Perceiving the potential of drinkingflavoured milk for having nutritional as well as therapeutic benefits. As children’s are not friendly to consume plainmilk as such, there is a necessity to modify milk in such a way that it would be more acceptable by the peoples of allage groups. Flavoured milk for having high nutritional value can be an excellent nutrient-rich substitute for thistype of beverages like soft drinks and fruit juices etc. There are various types of flavoured milks has been producedwith different tastes, flavours and extended shelf life flavoured milk (sterilised and UHT flavoured milk) includingchocolate flavoured milk, fruit based flavoured milk, herbal flavoured milk, neutraceutical flavoued milk etc. thisarticle summarized the studies on preparation of sterilized flavour milk Using Basundi Sweet.