Preparation of kalakand fortified with mango pulp.
Archana Dongale, Toro V. A., Joshi S. V., Kadav V. B., Jadhav P. V.
Author Affiliation: Dept. of Animal Science and Dairy Science, Dr. B. S. Konkan Krishi Vidyapeeth, Dapoli - 415 712, India.
Journal of Maharashtra Agricultural Universities 34 : 327-329
Abstract : Kalakand fortified with 5, 10 and 15 per cent mango pulp was prepared by using cow and buffalo milk. Addition of mango pulp reduced the fat content while the total solids increased in the cow milk and buffalo milk kalakand. The highest acidity observed in plain kalakand showed decreasing trend with increasing level of mango pulp. From overall acceptability it is clear that buffalo milk was superior to cow milk for preparation of kalakand with or without mango pulp.