Research Journal of Animal Husbandry & Dairy Science

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Effect of Fat and Sugar Levels on Acidity and Total Solids of Shrikhand


Affiliations
1 Department of Animal Husbandry and Dairying, Institute of Agricultural Sciences, Banaras Hindu University, VARANASI (U.P.), India
2 Department of Animal Husbandry and Dairying, C.S.A. University of Agriculture and Technology, KANPUR (U.P.), India
3 Warner School of Food and Dairy Technology, ALLAHABAD (U.P.), India
     

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Shrikhand as a semi-soft, sweetish sour, whole milk product prepared from lactic fermented curd, the curd is partially strained through a muslin cloth to remove the whey and thus produce a solid mass called chakka.This chakka is mixed with the required amount of sugar to yield Shrikhand. The dish is very popular in Gujarat, Maharashtra and Karnataka. The buffalo milk was standardized to three fat levels i.e. 4 per cent (F<SUB>1</SUB>), 5 per cent (F<SUB>2</SUB>) and 6 per cent (F<SUB>3</SUB>). During the preparation of Shrikhand three levels of sugar i.e. 30 per cent( S<SUB>1</SUB>),40 per cent (S<SUB>2</SUB>), 50 per cent( S<SUB>3</SUB>) was added and then the Shrikhand was put in plastic cups and earthen pots. The impact of all treatment individually and their interaction was studied on total solids and yield of Shrikhand. The results of present investigation yield useful information of productive utility for higher fat in Shrikhand the treatments F3xS2 showed better result. The highest amount of fat was evaluated in F3S2. Individually higher total solid content in Shrikhand was observed for the treatment 6 per cent fat and 40 per cent sugar level. The treatment F3xS2 result in maximum TS content of Shrikhand. On the basis of sensory and chemical examination of buffalo milk shrikhand, the maximum yield of shrikhand was noted in F<SUB>3</SUB>&#215;S<SUB>3</SUB> sample followed by F<SUB>2</SUB>&#215;S<SUB>2</SUB> and minimum yield of shrikhand was noted in F<SUB>1</SUB>&#215;S<SUB>1</SUB> sample.

Keywords

Fat, Sugar, Shrikhand, Sensory and Chemical Examination.
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  • Effect of Fat and Sugar Levels on Acidity and Total Solids of Shrikhand

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Authors

Manvendra Singh
Department of Animal Husbandry and Dairying, Institute of Agricultural Sciences, Banaras Hindu University, VARANASI (U.P.), India
Ramji Gupta
Department of Animal Husbandry and Dairying, C.S.A. University of Agriculture and Technology, KANPUR (U.P.), India
B. C. Andhare
Department of Animal Husbandry and Dairying, Institute of Agricultural Sciences, Banaras Hindu University, VARANASI (U.P.), India
Shweta Singh
Warner School of Food and Dairy Technology, ALLAHABAD (U.P.), India

Abstract


Shrikhand as a semi-soft, sweetish sour, whole milk product prepared from lactic fermented curd, the curd is partially strained through a muslin cloth to remove the whey and thus produce a solid mass called chakka.This chakka is mixed with the required amount of sugar to yield Shrikhand. The dish is very popular in Gujarat, Maharashtra and Karnataka. The buffalo milk was standardized to three fat levels i.e. 4 per cent (F<SUB>1</SUB>), 5 per cent (F<SUB>2</SUB>) and 6 per cent (F<SUB>3</SUB>). During the preparation of Shrikhand three levels of sugar i.e. 30 per cent( S<SUB>1</SUB>),40 per cent (S<SUB>2</SUB>), 50 per cent( S<SUB>3</SUB>) was added and then the Shrikhand was put in plastic cups and earthen pots. The impact of all treatment individually and their interaction was studied on total solids and yield of Shrikhand. The results of present investigation yield useful information of productive utility for higher fat in Shrikhand the treatments F3xS2 showed better result. The highest amount of fat was evaluated in F3S2. Individually higher total solid content in Shrikhand was observed for the treatment 6 per cent fat and 40 per cent sugar level. The treatment F3xS2 result in maximum TS content of Shrikhand. On the basis of sensory and chemical examination of buffalo milk shrikhand, the maximum yield of shrikhand was noted in F<SUB>3</SUB>&#215;S<SUB>3</SUB> sample followed by F<SUB>2</SUB>&#215;S<SUB>2</SUB> and minimum yield of shrikhand was noted in F<SUB>1</SUB>&#215;S<SUB>1</SUB> sample.

Keywords


Fat, Sugar, Shrikhand, Sensory and Chemical Examination.

References