Dr. P. S. PrajapatiCHAUDHARI APURVA HARIBHAI2017-05-042017-05-042011http://krishikosh.egranth.ac.in/handle/1/5810010543An attempt is made to standardize the technology of Halwasan manufacture, using different technological parameters. Various attributes of the product were studied and on the basis of the outcome of the study, the technology for manufacture of Halwasan is developed. The objective of the present investigation was to arrive at a recipe for Halwasan to standardize the process parameters such fat/ solids-not-fat (SNF) ratio, rate of fada addition, rate of sugar addition and temperature of heat treatment of its manufacture amenable to industrial application. The mean values generated from the analyses of duplicate samples of Halwasan, obtained in four replications were subjected to statistical analysis using completely randomized design. All the samples manufactured were subjected to compositional, physico-chemical, textural, microbiological and sensory attributes evaluation. The attributes were also subjected to correlation coefficient studies for knowing possible relationship among the parameters. The progressive increase in fat: SNF ratio of standardized milk from 0.44 to 0.66, theenDairy TechnologyStandardizationThesis