Dr. V. R. BoghraPATEL SANKETKUMAR YOGESHBHAI2017-05-242017-05-242010http://krishikosh.egranth.ac.in/handle/1/5810012317Samples of Milk cake were collected from three different cities viz. Ahmedabad (C1), Baroda (C2), Surat (C3) in shopkeepers’ package and carried to the laboratory. From all the three cities, a total twenty two samples were collected. The samples were subjected to physico-chemical, rheological and sensory profile. Four fresh Milk cake samples from well-known manufacturers of Surat city of Gujarat state were collected in manufacturers’ package for carrying out storage study. The same packages were stored for a period of 9 days at ambient temperature. These samples were analyzed for proximate composition and storage related changes along with sensory and textural characteristics. The market Milk cake contained on an average ofenDairy ChemistryStudyThesis