article Open Access
Optimization of sugar level to develop healthy goat milk shrikhand
The Pharma Innovation · 2021 · Vol. 10(11S) · pp. 1943–1947
Vivek Sahu✉(Indian Veterinary Research Institute)Vikas Pathak(Uttar Pradesh Pandit Deen Dayal Upadhyaya Pashu Chikitsa Vigyan Vishwavidyalaya Evam Go-Anusandhan Sansthan)Meena Goswami(Kerala Veterinary and Animal Sciences University)Priya
Abstract
The present study was conducted to optimize the sugar level for preparation of goat milk shrikhand, which is the demand of present day health conscious consumer. Goat milk shrikhand was prepared with three different levels of sugar i.e. 20% (S1), 25% (S2) and 30% (S3) and evaluated for various physico-chemical properties and sensory attributes. pH values and moisture content decreased significantly (P
Digestive system and related healthProbiotics and Fermented FoodsMilk Quality and Mastitis in Dairy CowsSugarFood scienceCow milkTotal dissolved solidsChemistryMathematicsEnvironmental science
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