Salunke, P; Patel, HA; Thakar, PN
Shrikhand manufactured and sold by 5 manufacturers in 4 cities of Maharashtra indicated that the total solids (TS), fat, protein, reducing sugar (lactose), non-reducing sugar (sucrose) and ash content varied from 57.0 to 67.8%, 3.0 to 8.9%, 4.6 to 6.7%, 1.5 to 6.5%, 44.5 to 51.0% and 0.30 to 0.45%, respectively. Acidity, pH, soluble nitrogen (SN) and free fatty acids (FFA) varied between 1.04 and 1.54% lactic acid, 3.9 and 4.3, 0.12 and 0.29% and 0.68 and 0.78% oleic acid, respectively. Of 4 cities, manufacturers of only one city differed significantly in protein on dry matter (PDM), sucrose, ash and SN content and showed highly significant variation in PDM, lactose, sucrose and ash on dry matter (ADM) content, while other 2 cities differed significantly in protein and highly significantly in TS content. The differences in shrikhand from various cities were statistically significant for fat and FFA, whereas highly significant differences were observed in sucrose, sucrose on dry matter (SDM), ash, ADM and titratable acidity. Most of the samples did not meet the requirements of PDM as laid down under BIS standards and majority of the shrikhand samples did not meet the standards of SDM and PDM content as prescribed in PFA and BIS.
Nutrition & Dietetics; Food Science & Technology; Shrikhand, market survey, Maharashtra, physico-chemical properties,; fermented food, indigenous food; milk-products, quality