Physico-chemical and Sensory Evaluation of Shrikhand Prepared from Cow and Goat Milk

Abstract

Shrikhand is a semi-solid, sweetish-sour, wholesome indigenous fermented dairy product of western India. It is most popular in Gujarat, Maharashtra and Karnataka. It is popular because of its characteristics flavour, taste, palatable nature and therapeutic value. The present study was made with an attempt to develop a Goat milk shrikhand blended with cow milk. Studied for its sensory quality on various attributes such as flavour, body and texture, color and appearance, and over all acceptability by semi trained panelist using 9-point hedonic scale. In the present investigation treatment T0, T1, T2, T3 and T4 were formulated in which shrikhand was prepared by using 40% sugar with various proportion of cow milk and goat milk blended chakka, in the ratio of 100:00, 75:25, 50:50, 25:75 and 0:100, respectively. The sensory scores for overall acceptability of cow and goat milk blended shrikhand of treatments T0, T1, T2, T3 and T4 were 8.14, 8.15, 8.20, 8.17 and 8.14 respectively. It was found that among all treatments under study, treatment T2 scored higher in sensory evaluation and was considered as optimized product of goat milk shrikhand. The sensorily superior treatment T2 contain fat, protein, reducing sugar, total sugar, total solids, moisture and ash 8.50, 7.65, 2.24, 42.22, 58.37 and 41.63 per cent, respectively.