Author(s):

Nidhi Goswami, Kamal Rathor, Disha Santwani, Shreya Srivastava and Dr. Ramesh Chandra

Abstract: Shrikhand is a traditional fermented and sweetened milk product of Indian origin. Starter culture plays a vital role in process up gradation in fermented milk product. The present fact finding was carried out to valuation by the adding Tulsiand turmeric powder into Shrikhand honey used as sweetener. Ratio of Tulsi and turmeric powder @ 0.3, 0.4, 0.5 and 0.3, 0.5,0 .7 and 35 honey used as sweetener. The sensory evaluation revealed that 70% of the panelist extremely likeT₂ combination as compared T₃ and T_4.The samples were stored at 7 degree Celsius and sensory and microbiologicalactivity evaluated at regular interval.

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