Studies on the Physicochemical Attributes of Kalakand and the Effect of Kinnow Juice Addition
G. V. Maske
G. V. Maske Department of Animal Husbandry and Dairy Science, College of Agriculture, Vasantrao Naik Marathwada Krushi Vidyapeeth, Parbhani-431 402 (Maharashtra), India.
G. K. Londhe
Department of Animal Husbandry and Dairy Science, College of Agriculture, Vasantrao Naik Marathwada Krushi Vidyapeeth, Parbhani-431 402 (Maharashtra), India.
P. L. Zine *
Department of Animal Husbandry and Dairy Science, College of Agriculture, Vasantrao Naik Marathwada Krushi Vidyapeeth, Parbhani-431 402 (Maharashtra), India.
*Author to whom correspondence should be addressed.
Abstract
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 contained moisture 17.05, 17.40, 19.30, 20.75 and 22.63 %, fat 21.33, 20.90, 20.14, 18.89 and 17.48 %, protein 15.30, 14.94, 14.22, 13.51 and 12.84 %, ash 3.1, 2.85, 2.8, 2.55 and 2.43 %, total solids 82.95, 82.60, 80.70, 79.25 and 77.38 %, total carbohydrate 41.67, 42.70, 44.96, 44.60 and 44.23 %, titratable acidity 0.33, 0.38, 0.52, 0.59 and 0.75 %, L.A 6.74, 6.59, 6.40, 6.21 and 6.05 respectively.
Keywords: Physicochemical analysis, Kalakand, Kinnow juice