Asian Journal of Dairy and Food Research

  • Chief EditorHarjinder Singh

  • Print ISSN 0971-4456

  • Online ISSN 0976-0563

  • NAAS Rating 5.44

  • SJR 0.151

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Asian Journal of Dairy and Food Research, volume 20 issue 1 (march 2001) :

PEDA, BURFI AND KALAKAND - A REVIEW

Sarkar K., Ghatak P.K.
1 Department of Dairy Chemistry,Faculty of Dairy Technology West Bengal University of Animal and Fishery Sciences Mohanpur Campus-741252 (W.B.), India
  • Submitted|

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Cite article:- K. Sarkar, P.K. Ghatak (2025). PEDA, BURFI AND KALAKAND - A REVIEW. Asian Journal of Dairy and Food Research. 20(1): . doi: .
Peda, burfj and kalakand are popular khoa based Indian milk sweets. This review article gives a detailed discussion on the method of manufacture, chemical composition and microbiological quality of peda, burfi and kalakand. The effect of modern packaging materials and microbial inhibitors on the shelf-life of peda, burfi and kalakand are also delineated.

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