Designed colostrum cake: Innovative process to prepare traditional indigenousmilk product

Colostrum is a traditional food having its health benefits to the human. The limited availability of natural colostrum, designed colostrum cake was prepared by blending egg-white, whey protein powder, Alphonso mango pulp, and other ingredients. In phase-I, six different mixes were optimize level egg-white powder be used for preparation based on sensory evaluation. treatment T3 combination cow milk, skim milk 50%, 15%, 10%, 25% respectively found have highest score. phase-II, Mango pulp @ 05, 10, 15, 20 per cent colostral mix. It that among all treatments addition 15% alphonso (T3) with most acceptable in phase-I recorded overall acceptability score 8.07. This followed T2 (7.84) while lowest T4 (7.50). improved quality acceptability. an average total solid, fat, protein, ash, acidity as 40.62, 2.55, 14.22, 2.31, 0.38 respectively. cost production at T1, T2, T3, was 42.80, 43.10, 42.66, and 43.66 100 gm. successfully high low-fat content which further provides scope industries.