Vol. 10, Special Issue 10 (2021)

Author(s):
Vivek Sahu, Vikas Pathak, Meena Goswami and Priya

Abstract:
The present study was conducted to optimize the starter culture (NCDC-159) level (%) i.e. 2.0 (C1), 2.5(C2) and 3.0 (C3) % for preparation of goat milk shrikhand. The pH values decreased while titratable acidity increased significantly (P<0.05) with increased culture levels. Ash content of C1 whereas brix values of C2 were significantly (P<0.05) higher than other treatments. The values of all textural parameters values were significantly (P<0.05) higher in C2 than C1 and C3, whereas lightness values of C1 and C2 were significantly (P<0.05) than C3. Among the sensory attributes, flavour, texture, sweetness and overall acceptability scores of C2 were significantly (P<0.05) higher. Therefore, goat milk shrikhand prepared 2.5% NCDC-159 starter culture as found optimum.