Asian Journal of Dairy and Food Research, volume 36 issue 4 (december 2017) : 295-297

Studies on physico-chemical properties of shrikhand from buffalo milk blended with sweet corn milk

Rekha Mane, Prabhakar Padghan, Sujata Patil, Ramesh Patil
1Department of Animal Husbandry and Dairy Science, College of Agriculture, Latur-413 512, Maharashtra, India.
Cite article:- Mane Rekha, Padghan Prabhakar, Patil Sujata, Patil Ramesh (2017). Studies on physico-chemical properties of shrikhand from buffalo milk blended with sweet corn milk. Asian Journal of Dairy and Food Research. 36(4): 295-297. doi: 10.18805/ajdfr.DR-1089.
In this study, the attempt have been made to prepared shrikhand  from blends of  sweet corn milk and buffalo milk in different proportion and study the chemical composition shrikhand. On an average the moisture content of Shrikhand blended with sweet corn milk was found to be 32.5, 33.8, 34.3 and 35.9 per cent, fat 9.3, 8.4, 7.4 and 6.5 per cent, protein 9.14, 8.72, 8.33 and 7.74 per cent, ash 0.84, 0.73, 0.64 and 0.45 per cent, carbohydrate 60.3, 65.2, 70.3 and 74.5 per cent and total solids 66.57, 65.57, 64.87 and 63.5 per cent for treatment T0, T1, T2 and T3 respectively. It was also observed that as the blending of sweet corn milk increased, there was decreased in fat, protein, ash, total solids content of Shrikhand blended with sweet corn milk and increased in moisture and total sugar content.
  1. Aneja, R. M., Mathur, B. N., Chandan, R. C. and Banerjee, A. K. (2002). Heat acid coagulated poducts in technology of Indian milk products. A Dairy Indian Publ.,pp 133-142.
  2. Ayebo, A.D. and Shahani, K.M. (1980). Role of cultured dairy products in the diet. Cultured Dairy product. J. 15: 12.
  3. Deshpande, Sumedha, Bargale, P.C. and Jha Krishna. (2008) Suitability of soy milk for Development of shrikhand. J. Food Sci Technology.45 (3):284-286.
  4. Gavane, P.M., Zinjarde, R.M. and Rokde, S.N. (2010).Shrikhand blended with custard Apple pulp. Indian J. Dairy Sci, 63 (1):11-15.
  5. Kaur, C. and Kapoor, H.C. (2002). Anti-oxidant activity and total phenolic content of some Asian vegetables. International Journal of Food Science and Technology 37: 153-161.
  6. Laxminarayan, H and Shankar P.A. (1980). Typical chemical composition of some fermented milk products. Indian Dairyman, 32 (2):121.
  7. Meena Mehta. (2013). Proximate Analysis of Branded Srikhand. Journal of Food and Dairy Technology,1(2):9-12.
  8. Nadaf, Y. Nilofer, Patil, S. Renuka. (2012) Effect of addition of gulkand and rose petal powder on chemical composition and organoleptic properties of shrikhand. Research in Science and Technology.4 (10):52-55.
  9. Navita Nigam, Singh. Rashmi, Upadhayay, P.K. (2009) Incorporation of chakka by papaya Pulp in the manufacturre of shrikhand. J. Dairying, Foods and H.S. 28 (2)115-118.
  10. Panse, V. G. and Sukhatme, P. V. (1985). Statistical methods for Agricultural workers. I.C.A.R. publication 4th ed.
  11. Salunke, Prafulla. Patel, Hasmukh. A. Jain, Alpesh and Thakur, P.N. (2004). Comparitive studies on the physico-chemical properties of shikhand manufactured by traders using traditional method with commercial dairies using traditional and mechanised method. Indian J. dairy Sci. 27 (1): 326-332.
  12. Sandhya Katiyar, (2010). Suitability of chhana prepared by partial replacement of milk fat by vegetable oil for making rasogolla. Thesis submitted Halina School of Home Science Sam Higginbottom Institute of Agriculture, Technology and Sciences (Deemed-    Tobe- University) Allahabad-211007, U.P. (India).

Editorial Board

View all (0)