Vikesh Kumar

Sensory Evaluation of Rabri Prepared from Cow Milk as Affected by Various Sugar Levels and Storage Periods

Kuldeep, Ramjee Gupta, Ved Prakash, Sarvmangal Verma, Vikesh Kumar, Brajapal Singh & Vikash Kumar · Journal of Advances in Microbiology · 2026

Rabri is a traditional heat-desiccated dairy product prepared by concentrating milk and incorporating successive layers of clotted cream formed during slow heating. The present investigation was conducted in the Department of Animal Husbandry and Dairying (Dairy Technology), C.S....

Open access Research Article 10.9734/jamb/2026/v26i71142

Effect of Milk Fat Level, Sugar Concentration, and Refrigerated Storage period on the Chemical Composition of Rabri Prepared from Cow Milk

Kuldeep, Ramjee Gupta, Ved Prakash, Pankaj Kumar, Sarvmangal Verma, Vikesh Kumar, Brajapal Singh & Vikash Kumar · European Journal of Nutrition & Food Safety · 2026

Rabri is a traditional heat-desiccated dairy product prepared by concentrating milk and collecting successive layers of clotted cream formed during slow heating. The present study was conducted in the Department of Animal Husbandry and Dairying (Dairy Technology), C.S.A. Universi...

Open access Research Article 10.9734/ejnfs/2026/v18i72096

Study on Chemical Parameters of Indian Cheese (Chhana) Prepared from Blend of Buffalo Milk and Soy Milk as Affected by Different Storage Periods

Sarvmangal Verma, Ramjee Gupta, P. K. Upadhyay, Kuldeep, Vikash Kumar, Vikesh Kumar & Pankaj Kumar · Microbiology Research Journal International · 2026

The present study evaluated the chemical composition of Chhana prepared from blends of buffalo milk and soy milk during refrigerated storage. Chhana was prepared using four buffalo milk:soy milk proportions, namely A1 (100:0), A2 (75:25), A3 (50:50) and A4 (25:75), and two coagul...

Open access Research Article 10.9734/mrji/2026/v36i61757