Author(s):

Prafull Kumar, Anamika Das, Srishti Upadhyay, John David and SN Thakur

Abstract: Shrikhand is a semi solid, sweetish-sour, whole milk product, prepared by lactic fermentation of milk. The curd (dahi) obtained is partially strained through a muslin cloth to remove the whey to yield Chakka. In the present study shrikhand was prepared by adding 15% litchi pulp and 4.5% lactulose which was stored at 5-7 ⁰C. During the storage period organoleptic evaluation, physico-chemical and microbial analysis of the product was carried out. The sensory evaluation of optimized product during the storage showed that there was continuous decrease in scores of all the sensory parameters. The physico-chemical analysis of shrikhand during storage showed that carbohydrate, protein, fat, ash, total solids, titratable acidity, antioxidant and crude fiber was increased and pH was decreased. Based on the organoleptic scores and the physico-chemical aspects that were assessed, it was concluded that the product retained its aesthetic value and was acceptable upto 42 days.

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