Author(s):

AK Thikare, RR Shelke, SS Kahandal, PA Kahate, SR Shegokar and SR Dalal

Abstract: The present investigation was conducted at Department of Animal Husbandry and Dairy Science, Dr. Panjabrao Deshmukh Krishi Vidyapeeth, Akola with a view to determine the chemical composition of strawberry Kalakand during the year 2019-2020. Present investigation was carried out with five treatments and four replications. The treatment details were T1 control (70 part of cow milk khoa +30 part of sugar), T2 (65 part of cow milk khoa + 5 part of strawberry pulp +30 part of sugar), T3 (60 part of cow milk khoa + 10 part of strawberry pulp +30 part of sugar ), T4 (55 part of cow milk khoa + 15 part of strawberry pulp +30 part of sugar), and T5 (50 part of cow milk khoa + 20part of strawberry pulp +30 part of sugar ). From results of chemical analysis it was revealed that the moisture content of strawberry kalakand was 26.22, 28.92, 29.79, 30.44 and 31.47 per cent, fat content was 21.14, 20.11, 19.22, 18.04 and 17.14 per cent, protein content was 16.38, 15.69, 15.01, 14.31 and 13. per cent, total sugar content was 35.74, 33.13, 32.54, 30.29 and 29.13 per cent, ash content was 2.64, 2.75, 2.86, 2.95 and 3.06 per cent, total solids content was 73.51, 71.08, 70.21, 69.65 and 68.53 per cent, acidity content was 0.55, 0.60, 0.65, 0.70 and 0.75 per cent, pH content was 6.37, 6.34, 6.33, 6.30 and 6.29 for the treatment T1, T2, T3, T4 and T5 respectively. In short fat, protein, total sugar, total solids and pH were normally decreased while ash, acidity and moisture were increased with increase in levels of strawberry pulp

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