D. D. Patange

Comparative Quality Assessment of Cocktail Dairy Fudge and Market Fudge

S. V. Lashkare, D. D. Patange, V. R. Dhangada, S. P. Khobragade, D. K. Kamble, B. D. Patil & V. P. Kad · Journal of Advances in Biology & Biotechnology · 2026

The present study was undertaken to comparatively evaluate cocktail dairy fudge (CDF) and market fudge. The CDF was prepared using basundi, shrikhand, butter and ghee residue (GR), and its sensory qualities, chemical properties and colour values were evaluated against commerciall...

Open access Research Article 10.9734/jabb/2026/v29i94386

Utilization of Dairy By-product for the Development of Whey Ice Candy

D. S. Chavan, S. M. Lokhande, D. D. Patange, R. C. Ranveer & A. K. Sahoo · European Journal of Nutrition & Food Safety · 2020

Background: Whey is by product of dairy industry and contained about 6% milk solids. It may coause environmental problem if not utilized properly. Aims: The present study aim to utilize whey in the preparation ice candy enriched with fruit pulp. Methodology: Whey candy mix was pr...

Open access Research Article 10.9734/ejnfs/2020/v12i530227

Effect of Cattle Urine Application on Soil Properties of Lateritic Soils under Spinach Cultivation

V. S. Sakhare, A. B. Jadhav, G. D. Patil & D. D. Patange · International Journal of Plant & Soil Science · 2022

The experiment was undertaken to study effect of soil application of cattle urine on growth and yield of spinach in Lateritic soil at wire house of Division of Soil Science and Agriculture Chemistry RCSM College of Agriculture Kolhapur during rabi- 2020. There are total seven nit...

Open access Research Article 10.9734/ijpss/2022/v34i2031134