期刊名称：International Journal of Multidisciplinary Approach & Studies
电子版ISSN：2348-537X
出版年度：2014
卷号：1
期号：5
页码：323-328
语种：English
出版社：IJMAS
摘要：A study was conducted on preparation of sandesh, containing different fat ratios of milk. Three ratios 3%, 3.5%,and 4% &4.5% containing same level of solid not fat (SNF% ) taken and coded as T1, T2, T3,& T4 respectively freshly made chhana and mixed with cane-sugar sweeteners heated on a slow fire only for 10 mins. Poured it into a tray and left it to cool and set. Thus experimental sandesh was ready. Experimental sandesh (T4) having 20% levels of high nutrients were most acceptable,
