Process re�engineering for the manufacture of shrikhand

Rashmi Chauhan; Sunil Patel; A G Bhadania; Suneeta Pinto

Volume : VI, Issue : VII, July - 2016

Process re�engineering for the manufacture of shrikhand

Rashmi Chauhan, Sunil Patel, A G Bhadania, Suneeta Pinto

Abstract :

Shrikhand, a fermented indigenous milk product, which is manufactured using the traditional method results in generation of shrikhand whey which is difficult to dispose off. Moreover, there is a loss of considerable amount of milk solids in the whey. The present investigation was planned to standardize a process for manufacture of shrikhand without generation of whey. Three sources of concentrated milks were screened for their suitability for manufacture of such shrikhand. Based on the sensory evaluation scores, reconstituted concentrated skim milk (RCSM) was selected. From amongst various cultures screened, it was found that acceptable quality dahi could be prepared from RCSM using Layofast YL 348 F (DVS) Culture Deposit No. C091423A (Sacco) 1 % (w/w) of RCSM using an incubation temperature of 40±1 ?C. Nine combinations of shrikhand were prepared using RCSM at three levels of totals solids viz. 30, 35 and 40% and three levels of sugar viz. 45, 50 and 55% w/w of dahi. The physico–chemical and sensory properties of experimental shrikhand were investigated. A combination of 35% TS in RCSM and addition of 50% w/w sugar had significantly (P<0.05) higher overall acceptability scores compared to all the other treatments. It was found that product in which 50 % sugar was replaced with liquid glucose yielded an acceptable product. The total solids, protein and ash content of such shrikhand was found to be significantly (P<0.05) higher whereas sucrose content was significantly (P<0.05) lower than shrikhand made using traditional process. Satisfactory quality shrikhand was produced without generation of whey from RCSM.