Effect of varying levels of total solids in sweet cream butter milk on the quality of fresh shrikhand.

摘要

Shrikhand was prepared from chakka made from buffalo skim milk or sweet cream buttermilk (SCBM) with 9, 12, 15 or 18% TS. The percentage of TS in SCBM affected chemical, physical and sensory qualities of shrikhand. The moisture content decreased (P<0.05), while protein, reducing sugar and acidity contents increased (P<0.05) with an increase in the SCBM TS. The degree of penetration of fresh and overnight-stored (10deg C) shrikhand decreased (P<0.05) with increased TS content in the SCBM. Scores for the flavour, texture and appearance of shrikhand prepared from SCBM with 15% TS were similar to those of control samples prepared from buffalo skim milk, and superior to those of other SCBM shrikhand samples.