Vol. 11, Issue 11 (2022)

Shrikhand is indigenous ethnic fermented milk food which assumes special importance due to the pleasant taste. The present investigation was aimed to study effect of level of milk fat on sensory and chemical attributes of custard apple enriched shrikhand. Therefore, study was undertaken to assess various levels of fat in buffalo milk used for making custard apple enriched shrikhand by using stevia as a natural sweetener. Buffalo milk was standardized to 3 (F₁), 4 (F₂), 5 (F₃), 6 (F₄), and 7 (F₅), per cent fat, in which custard apple pulp and readymade market stevia leaf extract (RMSLE W/V) was added at 10 and 1.5 per cent of chakka. From the foregoing results it was concluded that there was marginal difference in sensory score for Custard Apple enriched Shrikhand by using stevia prepared from milk with 6 and 7 percent fat. Moreover shrikhand with high fat content will be quite expensive. In view of this buffalo milk with minimum 6 percent fat is recommended for preparation of the Custard Apple enriched Shrikhand by Using Stevia. Therefore shrikhand prepared from milk containing 6 percent fat with addition of 10 per cent custard apple pulp and 1.5 per cent readymade market stevia leaf extract (RMSLE W/V) of Chakka had improved all the sensory attributes of shrikhand. From this investigation, it can be seen that as use of milk with increased fat per cent (3, 4, 5, 6 and 7% fat) the total solid, fat, protein and ash were increased significantly (p<0.05) and moisture was decreased. Acidity and pH had non-significant effect.