The present investigation entitled “Preparation of cow milk lassi blended with guava (Psidium guajava) pulp” was conducted at Section of Animal Husbandry and Dairy Science, Nagpur. An effort was made to find out the optimum level of guava pulp in the preparation of lassi, with ma...
Open access
Research Article10.9734/jsrr/2024/v30i62034
The present investigation entitled “Preparation of cow milk shrikhand blended with calcutta betel vine (Piper betel) leaves extract” was conducted at Section of Animal Husbandry and Dairy Science, Nagpur. An effort was made to find out the physicochemical properties and calculate...
Open access
Research Article10.9734/jabb/2024/v27i5820
The present investigation was conducted at Section of Animal Husbandry and Dairy Science, College of Agriculture, Nagpur (Dr. PDKV, Akola) during 2022-2023. An effort was made to determine the optimum level of Calcutta betel vine leaves extract in the preparation of shrikhand, wi...
Open access
Research Article10.9734/jabb/2024/v27i5781
In the present study, the cow milk was standardized to 4% fat. The Burfi was prepared by addition of crushed dried Mahua flowers in the proportion of 100:0 (T₁), 90:10 (T₂), 85:15 (T3), 80:20 (T4) and 75:25 (T5) with 30 % sugar was added. The objectives of the present investigati...
Open access
Research Article10.9734/ejnfs/2024/v16i41411