Background: This study aimed to develop a functional curd by incorporating aloe vera juice and kithul (Caryota urens) treacle into cow milk and to evaluate its physicochemical, sensory and microbial properties. 
 
Methods: Aloe vera juice was first optimized with kithul treacle at concentrations of 8%, 16% and 24%, with 24% treacle identified as optimal based on sensory evaluation. This optimized aloe vera juice was then added to cow milk curd at varying levels (5%, 10%, 15%, 20% and 25%), alongside a control. Sensory evaluation was conducted using a nine-point hedonic scale with 60 semi-trained panelists. Physicochemical parameters, texture, pH, acidity and microbial safety were assessed across treatments. 
 
Result: The 15% aloe vera juice curd (T4) achieved the highest overall sensory preference. Physicochemical analysis revealed increased protein, ash, carbohydrate and fiber contents in aloe vera curds compared to control, while fat content remained consistent. T4 exhibited optimal texture, viscosity and hardness. Aloe vera incorporation led to decreased pH and increased acidity. Microbial analysis confirmed the absence of E. coli and coliforms, with higher aloe vera levels contributing to reduced microbial growth and extended shelf life.

Development of a Functional Dairy Product: Aloe vera and Kithul (Caryota urens) Treacle-enriched Cow Milk Curd