Author(s):

VB Jaybhay, DK Kamble and SR Jadhav

Abstract: Shrikhand is one of the important fermented milk products which derives its name from the Sanskrit Word “shrikhirni” meaning a curd prepared with added sugar flavoring agent, fruits and nuts. Shrikhand is popular in western part of southern peninsula of India. Hence, present study was undertaken to evaluate the quality of shrikhand sold in Kolhapur city for its sensory, chemicals and microbial qualities. Preliminary survey was conducted and on the basis of survey five brands of shrikhand were selected, coded with KS₁, KS₂, KS₃, KS₄, and KS_5. Packed pouch (package) of selected brands were collected from the market and brought to laboratory under condition for further analysis. In this study physico-chemicals properties for moisture, total solids, fat, protein, reducing sugar, non-reducing sugar, acidity and pH, were examined.Significant (P<0.05) difference were also recorded in all the chemical quality of shrikhand sold in Kolhapur city. The average of moisture content in samples 40.50% to 44.09%. The maximum moisture 44.09% was observed in the KS₃ sample and minimum moisture 40.50% was observed in the KS₂ sample. The total solid content in samples was 55.50% to 59.13%. Sample KS₂ content maximum 59.13 TS and Sample KS₃ content minimum 55.50 TS. The fat content in shrikhand samples were 8.33, 8.10, 5.73, 7.57 and 7.00 whereas the average protein content were 7.10, 7.12, 5.5, 5.75 and 7.20 in KS₁, KS₂, KS₃, KS₄ and KS₅ respectively. However, the mean of total sugar content of shrikhand samples in KS₁, KS₂, KS₃, KS₄ and KS₅ were 42.32, 43.43, 43.83, 43.25 and 41.68 percent respectively. The average acidity (% LA) of market sample of shrikhand KS₁, KS₂, KS₃, KS₄, KS₅, were 1.01, 1.20, 1.45,1.00, and 1.50, respectively whereas, the pH in shrikhand sample was ranged from 4.00 to 5.13. The ash content in market sample of shrikhand ranged from 0.75 to 0.90.

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