Figure 1: Flow diagram for preparation of basundi

Constituent	Percent
Fat	4.0
Protein	3.43
Lactose	4.45
Total solids	12.53
Ash	0.65
Acidity(% LA)	0.13
The average cow milk contained 4.0, 3.43, 4.45, 12.53, 0.65, 0.13 percent fat, protein, lactose, total solids, ash and acidity (%LA), respectively Table1: Chemical composition of milk (Means of 4 replications)

Constituent	Percent
Total solids	74.20
Fat	0.40
Protein	2.70
Ash	1.60
Total fibre	6.50
Total sugar	63.00
The average dried date fruit crush contents were 74.20, 0.40, 2.70, 1.60, 6.50 and 63.00 percent total solids, fat, protein, ash, total fibre and total sugar, respectively Table 2: Chemical composition of date fruit crush (Mean of 4 replication)

Treatment	% Fat content	% protein	% total sugar	% total solids	% LA	Ash	% Total fibre
T₀	10.28^a	8.76^f	24.56^a	44.78^a	0.42^f	1.18^a	0.00^f
T₂	9.80^c	9.04^d	26.04^c	46.16^c	0.38^d	1.33^c	0.40^d
T₃	9.55^d	9.16^c	26.96^d	47.08^d	0.36^c	1.40^d	0.70^c
T₄	9.30^e	9.36^b	27.94^e	48.08^e	0.33^b	1.48^e	1.10^b
T₅	9.05^f	9.54^a	29.24^f	49.37^f	0.31^a	1.54^f	1.50^a
SE(+)	0.023	0.011	0.033	0.043	0.004	0.000234	0.017
CD @5%	0.071	0.032	0.101	0.131	0.011	0.001	0.050
S.E: Standard Error; CD: Critical Difference; Letters in lower case indicates Significant difference among the treatments Table 3: Influence of addition of different levels of date fruit crush on chemical composition of basundi

Treatment	Standard plate count ( cfu x10³ per gm )
T₀	6.50^a
T₁	9.00^b
T₂	12.00^c
T₃	15.00^d
T₄	19.00^e
T₅	23.00^f
SE ( + )	0.46
CD @ 5%	1.40
S.E: Standard Error; CD: Critical Difference; Letters in lower case indicates Significant difference among the treatments Table 4: Influence of different levels of date fruit crush on SPC content of basundi

Treatment	Colour & Appearance	Body & Texture	Flaour	Score
T₀	8.00^e	7.63^e	7.50^f	7.50^f
T₁	7.50^c	6.50^b	6.50^b	6.50^b
T₂	7.63^d	7.38^d	7.38^d	7.38^d
T₃	8.88^f	8.38^f	8.25^e	8.25^e
T₄	6.88^b	6.75^c	7.00^c	7.00^c
T₅	6.15^a	6.15^a	6.15^a	6.15^a
SE( + )	0.21	0.26	0.25	0.25
CD @ 5%	0.63	0.80	0.76	0.76
S.E: Standard Error; CD: Critical Difference; Letters in lower case indicates Significant difference among the treatments Table 5: Influence of different levels of date fruit crush on sensory quality of basundi (Mean Sensory Score out of 9)