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International Journal of Current Microbiology and Applied Sciences (IJCMAS)
IJCMAS is now DOI (CrossRef) registered Research Journal. The DOIs are assigned to all published IJCMAS Articles.
Index Copernicus ICI Journals Master List 2018 - IJCMAS--ICV 2018: 95.39 For more details click here
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National Academy of Agricultural Sciences (NAAS)
NAAS Score: *5.38 (2020)
[Effective from January 1, 2020]
For more details click here

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

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Original Research Articles

PRINT ISSN : 2319-7692
Online ISSN : 2319-7706
Issues : 12 per year
Publisher : Excellent Publishers
Email : editorijcmas@gmail.com / submit@ijcmas.com
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): 2349-2355
DOI: https://doi.org/10.20546/ijcmas.2020.902.267


Effect of Body and Texture on Cultures, Sugar Levels and Storage Periods of Shrikhand
Shiv Sharan1*, M. P. S. Yadav1, S. J. Singh1, S. K. Shahi2 and Devendra Singh1
1Animal Husbandry and Dairying, 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 body and texture on starter cultures, sugar levels and storage periods 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 maximum score (8.00) was in case of fresh samples prepared from the combination of Lactococcus lactice subsp. cremoris with 40 % sugar level and mango flvour (A2B2C2D1) followed by the combination of A2B2C2D1, A2B1C3D1, A3B1C3D1, A2B2C1D1 and A1B2C3D1, respectively which were statistically at par with respect to body and texture score of shrikhand and were graded excellent quality and liked extremely. The lowest score (3.00) was registered from A1B3C1D4 samples and were graded as poor quality.


Keywords: Body and texture, sugar, Culture, Storage periods, Flavor and Latococcous crimoris
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How to cite this article:

Shiv Sharan, M. P. S. Yadav, S. J. Singh, S. K. Shahi and Devendra Singh. 2020. Effect of Body and Texture on Cultures, Sugar Levels and Storage Periods of Shrikhand.Int.J.Curr.Microbiol.App.Sci. 9(2): 2349-2355. doi: https://doi.org/10.20546/ijcmas.2020.902.267