Vol. 11, Special Issue 2 (2022)

Author(s):
Suraj Rajaram Jadhav, Tushar Rajendra Bhosale, Malati Kakasaheb Chavan and Dr. RJ Desale

Abstract:
The present research work was carried out at the Department of Animal Husbandry and Dairy Science, Mahatma Phule Krishi Vidyapeeth, Rahuri- 413722 Dist. Ahmednagar, Maharashtra province of INDIA. The study was conducted to standardize the procedure for production of fruit kefir. For preparation of fruit kefir three different fruit pulp were used viz. Mango, Jamun and Strawberry. For fermentation two different steps were followed (Step I 37 ^oC for 9 hrs. + 24 ^oC for 15 hrs. and Step II 37 ^oC for 24 hrs.). Trials were carried out for optimization of level of fruit pulp and fermentation process. Sensory evaluation was carried out for finalising level.