Vol. 9, Special Issue 1 (2024)

The present investigation on “Studies on preparation of kalakand using jaggery as sweetening agent” was undertaken during 2021-2022 at the Department of Animal Husbandry and Dairy Science, College of Agriculture, Vasantrao Naik Marathwada Krishi Vidyapeeth, Parbhani, Maharashtra.

Kalakand was prepared from buffalo milk (standardized with 6 per cent fat and 9 per cent SNF) and the different level of jaggery powder (5, 7, 9, 11part by vol. of milk). On the average jaggery powder kalakand of treatment T₁, T₂, T₃, T₄, and T₅ contained moisture 21.78, 22.71, 22.26, 21.71, and 21.39 per cent, fat 20.92, 19.92, 19.52, 19.14, and 18.70 per cent, protein 15.00, 14.28, 13.99,13.71

and 13.39 per cent, ash 2.62,2.59, 2.63,2.68 and 2.72 per cent, total solid, 76.22, 77.29, 77.74, 78.17 and 78.61 per cent, carbohydrate 37.68, 40.50, 41.60, 42.76 and 43.80 per cent, respectively.