Effect of Admixing of Cow and Buffalo Milks on Compositional and Sensory Qualities of Shrikhand

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Authors

  • P. K. Ghatak
     Department of Dairy Chemistry, University of Animal and Fishery Sciences, Mohanpur Campus ,IN
  • S. Dutta
     Department of Dairy Chemistry, University of Animal and Fishery Sciences, Mohanpur Campus ,IN

Abstract

Shrikhand is sweetened lactic fermented milk product popular in the Western region of India and consumed as a dessert or snack food. It is preapred by draining whey from dahi. The milk solids of dahi are conserved in the form of chakka and finally converted to shrikhand. Shrikhand is prepared from cow milk buffalo milk or skim milk. An attempt has been made to prepare shrikhand from cow milk admixed with buffalo milk and examine the chemical and sensory quality of the product.

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Published

1998-02-01

How to Cite

Ghatak, P. K., & Dutta, S. (1998). Effect of Admixing of Cow and Buffalo Milks on Compositional and Sensory Qualities of Shrikhand. The Indian Journal of Nutrition and Dietetics, 35(2), 43–46. Retrieved from https://www.informaticsjournals.com/index.php/ijnd/article/view/14835

Issue

Volume 35, Issue 2, February 1998

Section

Original Articles

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