Shinde, A. Y.Zine, P. L.Shedage, J. B.Dandekar, V. S.2024-09-242024-09-242023-08Shinde A. Y., Zine P. L., Shedage J. B., Dandekar V. S. . Studies on the Sensory Quality of Milk Pudding Blended with Sapota Pulp (Achras sapota L.). International Journal of Environment and Climate Change. 2023 Aug; 13(8): 1204-12082581-8627https://imsear.searo.who.int/handle/123456789/229146Milk pudding was prepared from buffalo milk (standardized with 6 per cent fat and 9 per cent solids-not-fat) with constant level of sugar (8 per cent by volume of concentrated milk) and different levels of (10, 15, 20 and 25 per cent) sapota pulp. It was observed that the overall acceptability score for treatment T1, T2, T3, T4 and T5 were 7.20, 7.55, 7.92 and 7.43 respectively. As the level of sapota pulp in milk pudding increases the overall acceptability score also increases upto treatment T3, thereafter it was decreased. The treatment (T3) comprises sapota pulp @ 15 per cent secured maximum score with 7.92 and lowest score was found to be 7.20 in treatment T0.Sensory evaluationmilk puddingsapota pulpflavourcolor and appearancebody and texture and overall acceptabilityJournal ArticleIndiaDepartment of Animal Husbandry and Dairy Science, College of Agriculture, Vasantrao Naik Marathwada Krushi Vidyapeeth Parbhani, Maharashtra - 431402, IndiaDepartment of Animal Husbandry and Dairy Science, College of Agriculture, Vasantrao Naik Marathwada Krushi Vidyapeeth Parbhani, Maharashtra - 431402, IndiaDepartment of Animal Husbandry and Dairy Science, College of Agriculture, Vasantrao Naik Marathwada Krushi Vidyapeeth Parbhani, Maharashtra - 431402, IndiaDepartment of Animal Husbandry and Dairy Science, College of Agriculture, Vasantrao Naik Marathwada Krushi Vidyapeeth Parbhani, Maharashtra - 431402, India