Author(s):

Snehal Kadam, Poonam Naik, Sachin Mule, VS Dandekar and AJ Mayekar

Abstract: A study on Manufacture of chhana podo by incorporation of mango (Mangifera indica L.) pulp cv. Alphonso was carried out by using cow milk. The attempts have been made to study effect of different levels of mango pulp (0, 10, 20, 30 and 40 %) on chemical quality of chhana podo. Chhana podo prepared with 20 per cent mango pulp was found superior over rest of the treatments.

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