Vol. 9, Issue 12 (2020)

Author(s):
Phalguni N Khadse, AS Ingole, KR Kadu and BR Wankhade

Abstract:
The present investigation entitled “Studies on sensory evaluation and cost configuration of curd prepared by using different utensils” was carried out in Animal Husbandry and Dairy Science Section, College of Agriculture, Nagpur during the year 2019-2020.The purpose of present investigation was to find out which utensils gives better results for preparation of curd on the basis of physico-chemical properties, sensory and organoleptic evaluation of curd. The curd was prepared by using earthen (T1), stainless steel (T2), aluminum (T3), plastic (T4) and china clay (T5) utensils with five treatments and four replications. The data were statistically analyzed by completely randomized design (CRD).The curd prepared in earthen container (T1) had highest score for flavour (8.83 out of 9), body and texture (8.67 out of 9), colour and appearance (8.70 out of 9) and overall acceptability (8.78 out of 9) by 9 point hedonic scale and ranked as the most acceptable treatment. The cost of curd prepared in earthen container (T1) was Rs. 60.87 per kg which was less when compared with treatment T2, T3, T4, T5. Hence, it is concluded that good quality of curd is made in earthen container (T1).