G. V. Maske

Studies on the Physicochemical Attributes of Kalakand and the Effect of Kinnow Juice Addition

G. V. Maske, G. K. Londhe & P. L. Zine · International Journal of Environment and Climate Change · 2023

Kalakand was prepared from buffalo milk (6 fat and 9 % solids not fat) with a constant level of sugar (6 w/v of milk) incorporating different levels of kinnow juice (viz. T1 (0%) T2 (10%), T3 (15%), T4 (20%) and T5 (25%) % W/V of milk). It was observed that T1, T2, T3, T4 and T5...

Open access Research Article 10.9734/ijecc/2023/v13i82072

Study on the Effects Addition of Kinnow Juice on Sensory Properties of Kalakand

G. V. Maske, G. K. Londhe & P. L. Zine · International Journal of Environment and Climate Change · 2023

Kalakand was prepared from buffalo milk (standardized with 6 per cent fat and 9 per cent SNF) with constant level of sugar (6 per cent by volume of milk) and different levels of kinnow juice (10, 15, 20 and 25 part by vol. of milk). It was observed that the overall acceptability...

Open access Research Article 10.9734/ijecc/2023/v13i82029