Patil B. D.

Physico-chemical and Sensory Evaluation of Shrikhand Prepared from Cow and Goat Milk

Patil B. D., Kubade K. B., Kamble D. K. & Narwade V. E · Annual Research & Review in Biology · 2025

Shrikhand is a semi-solid, sweetish-sour, wholesome indigenous fermented dairy product of western India. It is most popular in Gujarat, Maharashtra and Karnataka. It is popular because of its characteristics flavour, taste, palatable nature and therapeutic value. The present stud...

Open access Research Article 10.9734/arrb/2025/v40i32205

Utilization of Nutri-cereals in Dairy Industry: A Review

Kartik Kubade, Patil B. D., Khobragade S. P., Deshmukh Utkarsh, Padhiyar S. B. & Tawde Harish · International Journal of Environment and Climate Change · 2023

Millets are consumed by more than one-third of the world's population. They hold significant importance as a staple food in many developing countries due to their ability to thrive under adverse weather conditions, such as limited rainfall. Furthermore, millet boasts numerous nut...

Open access Research Article 10.9734/ijecc/2023/v13i123768