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Utilization of sour buttermilk in the preparation of kalakand

Utilization of sour buttermilk in the preparation of kalakand

Mysore Journal of Agricultural Sciences 39(1): 111-114

ISSN/ISBN: 0047-8539

This study was conducted to develop a method of preparing kalakand using sour buttermilk (SBM) instead of whole milk. The sweet cream buttermilk was pasteurized and inoculated with lactic cultures to develop the desired acidity (0.2, 0.3 and 0.4% lactic acid) and obtain the SBM. The SBM was neutralized to 0.15% lactic acid using sodium bicarbonate.

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