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Development and comparison of goat milk shrikhand with apple fruit pulp shrikhand prepared with goat milk
The Pharma Innovation · 2021 · Vol. 10(9S) · pp. 845–849
Vivek Sahu✉(Indian Veterinary Research Institute)Vikas Pathak(ES Technology (United Kingdom))Meena Goswami(Indian Veterinary Research Institute)Priya
Abstract
The present study was conducted for development of goat milk shrikhand incorporated with apple fruit pulp level (%) i.e. 15 (A1), 20(A2) and 25 (A3) % for preparation of goat milk shrikhand. pH values decreased whereas titratable acidity increased significantly (P
Food Science and Nutritional StudiesHumic Substances and Bio-Organic StudiesAgricultural Economics and PracticesTitratable acidFood sciencePulp (tooth)Total dissolved solidsCow milkBiologyMedicineEnvironmental science
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1
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0.12
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23
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43%
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