The present study was planned and conducted to prepare Traditional Indian Dairy Product i.e. Gulabjamun using dairy by-products like sweet cream buttermilk and whey solids in form of whey and whey powder. In the first phase, whey was substituted at different levels in sweet cream buttermilk for making khoa, intended for preparation of Gulabjamun. Effect of addition of whey in sweet cream buttermilk on composition, physical, rheological and sensory properties of Gulabjamun was studied. From the different mixtures studied, sweet cream buttermilk: whey of 85:15 blend (G1) was found to give a good quality Gulabjamun on sensory attributes. Whereas, other blends were having significantly lower yield, sensory scores in terms of flavour, body and texture and overall acceptability. Similarly, in the second phase, from amongst twelve different treatments studied, W5M5 was found to have optimum scores in terms of its flavour and overall acceptability as well as sugar syrup absorption. It was preferred amongst the twelve different treatments having varying proportions of whey powder and maida (refined wheat flour).
