Vol. 9, Special Issue 2 (2024)

Author(s): Phool Kanwar, Basant Bais, Yogesh Kumar, Deepika Goklaney, Vimala Choudhary, Anita Tanwar and Anuj Kumar

Abstract: The present study was carried out to assess the best ratio of camel and buffalo milk mixing for shrikhand preparation. Camel milk was mixed with buffalo milk at different ratios (40:60, 50:50, 30:70 and 20:80%), respectively. The amount of shrikhand obtained from each batch was measured and yield of shrikhand obtained on the basis of amount of milk taken was calculated. The data obtained for yield of shrikhand obtained from different treatments of mix milk of camel and buffalo i.e. T1, T2 and T3 along with their total cost of production for shrikhand (₹/Kg). The camel milk had the lowest fat content therefore, lower yield of chakka obtained from camel milk. So mixing of buffalo milk and camel milk in quantity (70% buffalo milk and 30% camel milk) was done to increase yield, low production cost and to obtain better consistency of chakka for preparation of shrikhand. On the basis of sensory quality score, the fruits enriched (mango and banana) shrikhand obtained from highest overall acceptability score was obtained in shrikhand from mix milk of buffalo and camel.