Shweta Sharma*

Assistant Professor, Sophia College (Autonomous), Ajmer, India

*Corresponding Author: Shweta Sharma, Assistant Professor, Sophia College (Autonomous), Ajmer, India.

Received: November 26, 2025; Published: January 31, 2026

Abstract

The present study was undertaken as Organoleptic evaluation of Shrikhand obtained from different milk sources.6 housewives in the age of 30-50 years were selected through threshold test for sensory evaluation of Shrikhand. Shrikhand were evaluated by 7 points hedonic scale. The characteristics of Shrikhand i.e. appearance, taste, consistency and flavor were given weightage according to their importance by method of Composite scoring. Shrikhand obtained from Buffalo’s milk obtained 87.9% overall acceptability score and curd obtained from Goat’s Milk scored 52.21%. Dairy’s milk obtained 50.40% overall acceptability score and Vendor’s milk scored 47.77%. Cow’s milk obtained 37.63 overall acceptability score. The result of the present study revealed that the Shrikhand taken from different milk sources varies from each other in accordance to taste, consistency, appearance and flavor because of different solid content and purity.

Keywords: Shrikhand; Quality; Milk

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Citation

Citation: Shweta Sharma. “Sensory Quality Assessment of Shrikhand from Different Milk Varieties". Acta Scientific Nutritional Health 10.2 (2026): 48-57.

Copyright

Copyright: © 2026 Shweta Sharma. This is an open-access article distributed under the terms of the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original author and source are credited.