Study on the Effects Addition of Kinnow Juice on Sensory Properties of Kalakand

Kalakand was prepared from buffalo milk (standardized with 6 per cent fat and 9 per cent SNF) with constant level of sugar (6 per cent by volume of milk) and different levels of kinnow juice (10, 15, 20 and 25 part by vol. of milk). It was observed that the overall acceptability score for treatment T1, T2, T3, T4 and T5 were 8.31, 8.37, 8.54, 8.19 and 7.83 respectively. As the level of kinnow juice in kalakand increases the overall acceptability score also increases upto treatment T3, thereafter it was decreased. The treatment (T3) comprises kinnow juice @ 15 per cent secured maximum score with 8.54 and lowest score was found to be 7.83 in treatment T5.