Vol. 11, Special Issue 2 (2022)

Author(s):
AV Tidke, PA Kahate, KV Jadhao, RR Shelke and KU Bidwe

Abstract:
The present investigation was conducted at Department of Animal Husbandry and Dairy Science, Dr. PDKV Akola, Maharashtra during the year 2020-2021. Wood Apple Kalakand was prepared with different combinations of cow milk khoa and wood apple pulp like 100:00 (T₁), 95:05 (T₂), 90:10 (T₃), 85:15 (T₄) and 80:20 (T₅). The samples of kalakand were analysis chemical evaluation it was found that fat, protein, total sugar, total solids and pH content was decreased while ash, acidity and moisture was increased with increase in levels of Wood apple pulp in kalakand preparartion. Chemical Properties of Kalakand was prepared from 85 per cent cow milk khoa and 15 per cent wood apple pulp (T₄) was recorded 17.14, 14.58, 32.12, 3.32, 65.27, 34.73, 0.92, 5.54 per cent of Fat, Protein, Total Sugar, Ash, Total Solids, Moisture, Acidity, pH, repectively.