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Public Article
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verified
29337
ISSN: 2277 - 7601
Publisher: author
29337
Indexed in
Agriculture and Food Sciences
ARTICLE-FACTOR
1.3
Article Basics Score: 3
Article Transparency Score: 3
Article Operation Score: 3
Article Articles Score: 3
Article Accessibility Score: 3
SUBMIT PAPER ASK QUESTION
International Category Code (ICC):
ICC-0202
Publisher: Yashvantrao Chavan Arts And Science Mahavidyalaya Mangrulp..
International Journal Address (IAA):
IAA.ZONE/2277384737601
eISSN
:
2277 - 7601
VALID
ISSN Validator
Abstract
Shrikhand is a semi-soft, sweetish sour, whole milk product prepared from lactic fermented curd, thecurd is partially stained through amuslin cloth to remove the whey and thus produce a solid mass called chakka. Herbal sweet preparation is a new concept in dairy industry.Herbal such as ginger juice is being used in limited extent as a flavoring agent in tea by household, besides it has medicinal properties againstcough, cold etc. and is used extensively in ayurvedic medicine. Ginger flavored shrikhand can be considered as herbal shrikhand looking todiversified benefits and medicinal value of ginger. It was thought to prepare shrikhand by incorporation of ginger powder. In the present studythe shrikhand was prepared from buffalo milk using ginger powder at different level viz. 2 per cent (T1), 4 per cent (T2), 6 per cent (T3), 8 percent (T4) of chakka. This prepared shrikhand was compared with control shrikhand (T0) i.e. without ginger...
