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International Journal of Current Microbiology and Applied Sciences (IJCMAS)
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National Academy of Agricultural Sciences (NAAS)
NAAS Score: *5.38 (2019)
[Effective from January 1, 2019]
For more details click here

ICV 2018: 95.39
Index Copernicus ICI Journals Master List 2017 - IJCMAS--ICV 2018: 95.39
For more details click here

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PRINT ISSN : 2319-7692
Online ISSN : 2319-7706
Issues : 12 per year
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Editor-in-chief: Dr.M.Prakash
Index Copernicus ICV 2018: 95.39
NAAS RATING 2020: 5.38

Int.J.Curr.Microbiol.App.Sci.2020.9(2): 2313-2318
DOI: https://doi.org/10.20546/ijcmas.2020.902.262


Effect of Flavoures on Cultures, Sugar Levels and Storage Periods of Shrikhand
Shiv Sharan1*, M. P. S. Yadav1, Hari Shanker1, S. K. Shahi2 and Devendra Singh3
1Department of Animal Husbandry and Dairying
3Department of Entomology, C. S. Azad University of Agriculture and Technology, Knapur (U.P.), India
2Animal Husbandry and Dairying, U.P. College (Autonomous) Bhojubir, Varanasi (U.P.), India
*Corresponding author
Abstract:

An experiment was conducted to investigate the effect of flavors on sensory quality of Shrikhand at Department of Animal Husbandry and Dairying of Chandra Shekhar Azad University of Agriculture and Technology, Kanpur (U.P.) India. The results of the present investigation showed that the flavour registered highest score (5.65) on milk sample of A2 (Lactococcus cremoris) followed by A3 (Streptococus diacetilactis) with score (5.45). The best flavour score (5.648) was noted in case of Shrikhand prepared with 40 % sugar (B2) while, lowest score (5.24) in case of 45 % sugar level (B3). The highest score (5.638) obtained from mango flavour (C3) followed by (5.45) orange flavour (C2) While, the lowest flavour score (5.25) in no flavor added. It was observed that highest flavour score (7.80) was in fresh samples of Lactococcus lactis subsp. cremoris (A2D1); the next maximum flavour score (7.60) was in case of (A3D1), While minimum flavour score (3.40) was noted in (A1D4) samples. The maximum flavour score (5.84) was estimated in case of sample prepared with 40 % sugar level and mango flavour (B2C3) followed by (B2C2) and (B1C3), whereas the minimum score (5.05) was obtained from 45 % sugar level without flavouring agent (B3C1).


Keywords: Cultures, Sugar Levels and Storage Periods of Shrikhand
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How to cite this article:

Shiv Sharan, M. P. S. Yadav, Hari Shanker, S. K. Shahi and Devendra Singh. 2020. Effect of Flavoures on Cultures, Sugar Levels and Storage Periods of Shrikhand.Int.J.Curr.Microbiol.App.Sci. 9(2): 2313-2318. doi: https://doi.org/10.20546/ijcmas.2020.902.262