Physico-chemical and Sensory Properties of Khees Obtained from Buffalo and Cow Colostrum

A systematic study was carried out to optimize the method for the manufacturing of khees. Cow and buffalo colostrum from first to fifth milking was used for preparation of khees. Two types of sweeteners i.e jaggery and cane sugar (13 to 14%) were added. Khees prepared from first milking of cow as well as buffalo was selected on the basis of sensory attributes. The gelling property of colostrum has been traditionally used in Northern India, especially in the state of Haryana to prepare a sweet dessert called khees. To prepare khees traditionally, colostrum from first to fourth milkings is used. Usually cane sugar is added to colostrum to impart the desired sweetness and saffron or cardamom are used as flavouring agents. This mixture is kept in a boiling water bath. Gelation occurs within 15 min to yield khees, which may be cooled, cut into cubes and consumed. The present communication is a preliminary report on such gels from buffalo and cow colostrum, and describes the effect of sugar