Atkare, Dr. V. G.GAWANDE, SHUBHAM BALKRUSHNA.2021-05-272021-05-272019-07-20GAWANDE, SHUBHAM BALKRUSHNA. (2019). Utilization of the bottle gourd pulp (Lagenaria siceraria) for the preparation of Ujani Basundi. Department of animal husbandry and dairy science,Nagpur. Dr. Panjabrao Deshmukh Krishi Vidyapeeth, Akola. M. Sc. 2019. Print. xii, 80p. (unpublished).https://krishikosh.egranth.ac.in/handle/1/5810169304Ujani basundi is heat desiccated indigenous dairy product of Ujani village and popular throughout the Latur district in Maharashtra state, for improving the nutritional value of milk product use of bottle gourd pulp in Ujani basundi. In this research work chemical analysis of fat, total solids, protein, acidity, solids not fat, ash and evaluation of sensory characteristics like colour and appearance, body and texture, flavour and overall acceptability were subjected to statistical analysis.The research work entitled “Utilization of bottle gourd pulp (Lagenaria siceraria) for the preparation of Ujani basundi”. was carried out during the year 2018-19. Milk was standardized to 4 per cent fat and the Ujani basundi prepared with addition of bottle gourd pulp at 0% (T1), 5% (T2), 10% (T3) and 15% (T4) per cent by weight of milk. The data analyzed statistically by using completely randomized design (CRD), with four treatments and five replications. The data obtained after chemical analysis of fat, total solids, protein, acidity, solids not fat, ash and evaluation of sensory characteristics like colour and appearance, body and texture, flavour and overall acceptability were subjected to statistical analysis. Total solids percentage of Ujani basundi were increased with increase in the level of bottle gourd pulp and fat, protein, solids not fat, acidity and ash percentage was decreased with increase in the level of bottle gourd pulp. The sensory evaluation for (overall acceptability) carried out by the judges, showed that Ujani basundi prepared by adding with 15 part bottle gourd pulp (T4) had secured the highest score (8.80) and ranked as acceptable treatment. This Ujani basundi contained 15.90 per cent fat, 50.78 per cent total solids, 8.70 per cent protein, 19.90 per cent solids not fat, 0.39 per cent acidity and 1.70 per cent ash. The cost of production of Ujani basundi was decrease with the increase in the level of bottle gourd pulp. The cost of production was higher of treatment T1 with addition of 0 part bottle gourd pulp (Rs.155.46 per kg) while, the Ujani basundi prepared by adding 15 parts of bottle gourd pulp (T4 treatment) costing (Rs. 152.85 per kg) which was superiorly accepted by the panel of judges. Hence, it is concluded that superior quality Ujani basundi can be prepared by addition of 15 per cent of bottle gourd pulp.EnglishMilk, Cows, Milk products, Chemical composition.Thesis