Condensation is cumulative process for the total solid by evaporating the water content in the product. The method of condensation varies with product to product preparation or by the facility of the processing plant. The three type of condensation methods like open pan condensation, vacuum pan condensation and combination of vacuum pan and open pan methods were used to condense the pre standardized milk (5% fat and 8% SNF) up to two folds, followed by the addition of 13% sugar for preparation of the kulfi mix. Simultaneously mix was cooled to ambient temperature with continuous agitation to avoid the separation of the cream layer. The freezing of kulfi was completed by immersion freezing in liquid brine solution. The effect of the condensation method on freezing time, melting rate, hardness and sensory attribute of the kulfi was measured. The open pan condensation method was ascertained better in maintaining the body and texture, colour and melting rate of kulfi as compare to other methods. | Effect of condensation method on quality attribute of Kulfi
