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Process Standardization for the Manufacture of Shrikhand Spread
ISSN: 1929 - 5634
Publisher: author
Process Standardization for the Manufacture of Shrikhand Spread
Indexed in
Health Sciences
ARTICLE-FACTOR
1.3
Article Basics Score: 3
Article Transparency Score: 2
Article Operation Score: 3
Article Articles Score: 2
Article Accessibility Score: 2
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International Category Code (ICC):
ICC-0702
Publisher: Lifescience Global Inc.
International Journal Address (IAA):
IAA.ZONE/1929107475634
eISSN
:
1929 - 5634
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Abstract
Purpose: Shrikhand Spread, a unique sweetened fermented Indian milk product is made by separation of whey from dahi, the Indian counterpart of Western yoghurt, followed by addition of sugar. Production of dahi employing traditional method involved undefined mixed starter cultures, uncontrolled fermentation and longer production time resulting in wide variation in its chemical and microbiological qualities. In order to cater to a product with desirable properties like lower post-acidification, higher flavour profile, firm body and lower syneresis coupled with shorter production time, conjugated application of yoghurt cultures and dahi cultures were tried. Since the shelf-life of dahi is limited, conversion into shrikhand spread may be used as a tool to extend the shelf-life and therefore the market reach towards commercialization into the global market as a potential functional food. Design/Methodology/Approach: Different batches of da...
