β-Cyclodextrin masks goaty flavor in yogurt, and with its GRAS status means it could be used in commercial goat yogurts and similar products so the real or perceived nutritional advantages of goat milk are not lost to goaty flavor.

: Shrikhand is a semi-soft, sweetish sour, whole milk product prepared from lactis fermented curd, the curd is partially strained through a muslin cloth to remove the whey and thus, produce a solid mass called chakka. This chakka is mixed with the required amount of sugar to yield Shrikhand. This is very popular in Gujarat, Maharashtra and Karnataka. The buffalo milk was standardized to three fat levels i.e. 4 per cent (F 1 ), 5 per cent (F 2 ) and 6 per cent (F 3 ). During the preparation of Shrikhand three levels of sugar i.e. 30 per cent ( S 1 ), 40 per cent (S 2 ) and 50 per cent ( S 3 ) was added and then the Shrikhand was put in plastic cups and earthen pots. The experiment was laid in CRD with three replication. The impact of all treatment individually and their interaction was studied on sensory quality of Shrikhand. The results of present investigation useful information of productive utility. Fat (6 %) resulted in providing best flavour in Shrikhand and for sugar the treatment S 2 scored the highest value. Among the various treatment combinations F 3 S 2 resulted in excellent flavour of Shrikhand. The maximum score of body and texture was recorded for fat at 6 per cent, sugar 40 per cent level. F 3 S 2 resulted in excellent body and texture score on 9 point hedonic scale. At 6 per cent fat and 40 per cent sugar levels exhibited better sweetness in Shrikhand. F 3 S 2 resulted in excellent sweetness score on 9 point hedonic scale. For overall acceptability of Shrikhand the maximum levels of fat and sugar (F 3 ×S 2 ) showed best acceptability individually irrespective of plastic cup used.

No abstract

The study of assessment of nutritive value of Rabri the experiment was conducted in the department of A.H. & Dairying laboratory. Over all Moisture, fat, protein, lactose, sugar, ash contents were recorded to be 40. 34, 9.22, 10.73, 15.53, 21.49 and 2.86 respectively irrespective of different fat and sugar levels, whereas these values ranged from 34.59-46.45%, 3.50-13.75%, 9.04-12.08%, 14.88-15.89%, 14.15-27.24% and 2.32-3.40% respectively due to different fat and sugar levels on account of 5,7 and 9 per cent of sugar levels different constituents of rabri were found to be 43.70, 39.76 and 37.58 per cent moisture, 10.08,9.42 and 8.16 per cent fat, 11.66,11.01 and 9.52 per cent protein, 15.44,15.36 and 15.80 per cent lactose, 15.23,22.21and 27.04 per cent Sugar, 2.73,2.87 and 3.00 per cent ash on account of 1.5,3.0 and 4.5 per cent of fat levels different constituents of rabri were found to be 43. 93,39.52 and 37.58 per cent moisture, 4.66,10.25 and 12.75 per cent fat, 10.94,10.36 and 10.89 per cent protein, 15.75,14.95 and 15.91 per cent lactose, 21.80,20.60 and 22.06 per cent Sugar, 3.35,2.66 and 2.59 per cent ash content, respectively. The effect of different fat and sugar levels were found to be significant at 1% on Moisture, fat, protein, lactose, sugar, ash content of rabri.

Shrikhand as a semi-soft, sweetish sour, whole milk product prepared from lactic fermented curd, the curd is partially strained through a muslin cloth to remove the whey and thus produce a solid mass called chakka.This chakka is mixed with the required amount of sugar to yield Shrikhand. The dish is very popular in Gujarat, Maharashtra and Karnataka. The buffalo milk was standardized to three fat levels i.e. 4 per cent (F 1), 5 per cent (F 2) and 6 per cent (F 3). During the preparation of Shrikhand three levels of sugar i.e. 30 per cent(S 1),40 per cent (S 2), 50 per cent(S 3) was added and then the Shrikhand was put in plastic cups and earthen pots. The impact of all treatment individually and their interaction was studied on total solids and yield of Shrikhand. The results of present investigation yield useful information of productive utility for higher fat in Shrikhand the treatments F 3 xS 2 showed better result. The highest amount of fat was evaluated in F 3 S 2. Individually higher total solid content in Shrikhand was observed for the treatment 6 per cent fat and 40 per cent sugar level. The treatment F 3 xS 2 result in maximum TS content of Shrikhand. On the basis of sensory and chemical examination of buffalo milk shrikhand, the maximum yield of shrikhand was noted in F 3 ×S 3 sample followed by F 2 ×S 2 and minimum yield of shrikhand was noted in F 1 ×S 1 sample.