Milk Cake

Milk cake resembles kalakand except for its colour and flavour. The colour of milk cake is more intense brown with horizontal layers of white or light brown. It has distinct caramelized flavour and large size hard grains with typical gummy texture.Though milk cake is consumed all over the country, particularly in northern parts it has more preference.

 

i.Composition of Milk Cake

The average percentage composition of milk cake prepared by a standard method is: moisture, 15.83; fat, 21.32; protein, 11.38; lactose, 7.67; sucrose, 40.46 and ash 2.29.

 

ii.Method of Preparation of Milk Cake

Milk cake is essentially prepared on small scale adopting batch method by the milk confectioners. Each confectioner has his own method based on the experience and market demands. A standard method developed for preparing milk cake of consistent quality is shown in Fig. below.

 Flow diagram for preparation of milk cake

In the method shown above, buffalo milk having 6% fat and 9% SNF with an acidity level of 0.18% is preferred. Sugar is added @ 12% of milk at two stages, i.e. half the sugar on achieving about 2 fold concentration and the remaining half at pat stage formation. The product in hot condition (about 80-85oC) is transferred into designed aluminium trays with about 3-4 cms depth and kept at 60oC. This enables the product to remain in hot condition for a longer time so that caramelized flavour and intense brown colour is developed in the centre whereas light brown colour remains on out side. The length of the exposure to this temperature (60oC) depends on the intensity of colour required. Like kalakand, milk cake can also be prepared from Danedar khoa, but the quality of product is not as good as that obtained directly from milk.