Cost of production of Shrikhand blended with ginger powder

Abstract

An attempt was made to improve the nutritional quality of desert ‘Shrikhand’ with supplementation of ginger powder. In the present study the 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 per cent (T4) of chakka. This prepared shrikhand was compared with control shrikhand (T0) i.e. without ginger powder. The most acceptable quality shrikhand can be prepared by using 04 per cent ginger powder followed by normal shrikhand. he production cost of most acceptable quality ginger shrikhand (T2) was Rs.153.1 per Kg. The cost of production of developed ginger shrikhand is quite higher as compared to normal shrikhand.