Vol. 10, Issue 5 (2022)

A study on Process standardization for designed colostrum cake blended with coconut (Cocos nucifera L.) milk was carried out by using buffalo milk. Different combinations of colostrum mix ingredients were tried. The attempts have been made to study effect of different levels of coconut milk on colostrum cake. After organoleptic evaluation highest score was recorded by T2 i.e. at 35 percent level of buffalo milk and 20 percent level of coconut milk. Lowest score was observed by T5 i.e. 50 percent buffalo milk and 5 percent coconut milk. The cost of production for T2 was 191.2 ₹ and for T5 was 178.0 ₹.