Pastillas De Leche from Cow’s and Carabao’s Milk

Rosita Rana-Parducho


Pastillas de leche or milk candies were prepared by separately evaporating fresh cow’s and carabao's milk and adding sugar to each until the mixture formed a soft ball.

Statistical analysis of the results of organoleptic tests did not reveal significant differences in sweetness, flavor, odor, and general acceptability of these finished products. However, differences in color, body, and texture were noted. Carabao's milk scored high in terms of all organoleptic parameters and was favored by the panel of testers.

The candies made from carabao's milk were also shown to have a higher fat and protein content than those made from cow’s milk; thus, the higher yield obtained in the case of carabao's milk.

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