Effect of storage period on the chemical characteristics of Shrikhand

Abstract

Shrikhand is a semi solid, sweetish-sour, whole milk product, prepared by lactic fermentation of milk. The curd (dahi) obtained was partially strained through a muslin cloth to remove the whey to yield chakka (the basic ingredient for shrikhand). In the present investigation a comparative study was conducted to analyze the chemical characteristics (viz. acidity, pH and free fatty acid) of market and laboratory prepared sample of Shrikhand. Both market and laboratory samples were stored at refrigerated temperature (5±20C) and were analyzed at intervals of 0, 5, 10, 15 and 20 days. The lactic acid content of laboratory sample of shrikhand increased from 0.97% lactic acid to 1.09% lactic acid while for market sample it increases from 0.98% lactic acid to 1.14% lactic acid during storage. Free fatty acid content of the stored market sample increased from 1.82 to 2.42 meq/g and 1.82 to 2.26 meq/g in laboratory sample after 20 days of storage. The pH of laboratory sample decreased from 4.49 to 4.16 while in market sample also the pH decreased from 4.32 to 4.06 during refrigerated storage.