1 Strkumar DE, Thompkinson DK, Gahlot DP, Mathur ON (1976) Studies on method of preparation and preservation of kheer. Indian J Dairy Sci 29: 316-8.
2 Rupali P (2003) Studies on preparation of rabri blended with mango pulp. Thesis submitted to Dr. Balasaheb Sawant Konkan Krishi Vidyapeeth, Dapoli.
3 Qureshi MA, Goel BK, Uprit S, Asgar S, Singh KCP (2005) Studies on development and standardization of sterilized carrot kheer. National Seminar on Value Added Dairy Products. NDRI, Karnal.
4 Raghavan D (196O) “Glossary of Indian Dairying Terms” in “First Indian Dairy Year Book” Pub. ICAR, New Delhi, Edn Raghavan 101-2.
5 Anonymous: Annual report 2013-14, Department of Animal Husbandry, Dairying and Fisheries, 4.
6 Aneja RP (1992) Traditional Milk Specialities-Survey. In: Dairy India Ed. Gupta RP, Pulb RP Gupta, Devarsons Styling Printing Press, New Delhi, 268-9.
7 Chaudhari A (1989) Standardization of the method for production and preservation of kheer. Thesis submitted to NDRI, Deemed University, Karnal.
8 Patel HG, Upadhyay KG (2003b) Standardization of compositional recipe of basundi- level of sugar addition. J Food Sci 40: 89-92.
9 BIS (1981) Handbook of Food Analysis, XI: Dairy Products, SP: 18. Bureau of Indian Standards, New Delhi.
10 Ranganna S (1986) Handbook of analysis and quality control for fruits and vegetable products, (2nd Edn) Tata McGraw Hill Publishing Company, Ltd; New Delhi.
11 A.O.A.C. (1975) Official methods of analysis, (12th Edn) Association of Official Analytical Chemists, Washington, D.C., U.S.A.
12 IS: 6273, Part I and Part-II (1971) Guide for sensory evaluation of food. Methods and Evaluation cards, Indian Standard Institution, Manak Bhavan, New Delhi, India.
13 Lal M, Agarwal SB, Nambudripad VKN (1980) Evaluation and cost structure of fruit yoghurt. Indian Dairyman 32: 483-5.
14 IS: 1224, Part –I (1977) Determination of fat by Gerber method (Revised) Indian Standard Institution, Manak Bhavan, New Delhi, India.
15 Chaudhari AC (1959) Practical Dairy Science and Laboratory Methods. Scientific book Agency, Calcutta, India.
16 IS: 1479, Part-II (1961) Methods of test for dairy industry. Chemical analysis for milk. Indian Standard Institution, Manak Bhavan, New Delhi, India.
17 Amin JB (1997) Preparation of media, reagents and sterilization of glasswares. Compedium of Laboratory Quality Assurance in Dairy Industry C-1-8.
18 IS: 5403, Method for Yeast and Mould Count of Foodstuff and animal feeds [FAD 15 Food Hygiene, safety].
19 ISI (1970) IS: 5550. Specification for basundi, Bureau of Indian Standards, New Delhi.
20 Snedecor WG, Cochran GW (1994) Statistical methods. East- West Press Pvt. Ltd., New Delhi.
21 Aneja RP, Mathur BN, Chandan RC, Banerjee AK (2002) Techonology of Indian Milk Products. A Dairy India Publication, New Delhi. India, 134-42.
22 Patel HG, Upadhyay KG (2001) Charactrization of basundi sold in selected cities of Gujarat. Indian J Dairy Sci 54: 344-8.
23 Pathode KV (2003) Effect of fat levels of milk on the quality of basundi. Thesis submitted to Punjabrao Deshmukh Krishi Vidypeeth, Akola.
24 Sharma R (2006) Production, processing and quality of milk products. International Book Distrib uting Co.: 119.
25 Patel HG, Upadhyay KG (2003a) Standardization of compositional recipe of basundi -Level of Total Solid concentration, Fat: SNF ratio and Type of milk. J Food Sci Technol 40: 476-81.
26 Patel HG, Upadhyay KG (2004) Effect of homogenization on the quality of basundi. Indian J Dairy Sci 57: 163-6.
27 Patel HG, Upadhyay KG, Prajapati JP (2005) Influence of methods of milk concentration on physico-chemical and sensory properties of basundi. Indian J Dairy Sci 58: 85-9.
28 Patel S, Shah BP, Solankhy MJ, Prajapati PS (2006) Basundi: Halwais to Hi-tech. XXXV Dairy Industry Conference, IDA (East Zone) November 23-5.
29 Gaikwad SM, Hembade AS (2011) Standardization and production of traditional Indian milk product ‘Ujaini basundi’ from Buffalo milk. Int J of Livestock Production 2: 129-33.
30 Gaikwad SM, Hembade AS (2011) J Dairying, Foods and Home Sci 30: 307-8.