This document discusses the formulation and development of shrikhand, a traditional Gujarati dessert made from strained yogurt. The objectives were to formulate a recipe for shrikhand and evaluate its organoleptic characteristics. The key ingredients in the developed recipe included milk, sugar, cashews, cardamom, and almonds. Sensory evaluation showed the product was well-liked for attributes like color, flavor, and texture. Market research found demand exists for fermented dairy products like shrikhand.

2. SHRIKHAND

3. Gramin Shikshan Prasarak Mandal’s
Shivramji Pawar Gramin College of Food
Technology, Nehrunagar,Kandhar.
Affilated to Vasantrao Naik Marathwada Krishi Vidyapeeth Parbhani
Guided By :-
Prof . Pandule M. T
Dept. food processing technology
Submitted To :-
PRINCIPAL
S.P.G.C.F.T.Nehrunagar
PRESENTED BY :
• GITE S.M (2018FTNN005)
• JADHAV S. S (2018FTNN008)
• JADHAV R .S (2018FTNN007)
EXPERIMENTAL LEARNING PROGRAMME ( FPO-457)
FORMULATION AND DEVELOPMENT OF “shrikhand ”

4. CONTENT :
 Introduction
 Aim and objective
 Raw material
 Sensory Evolution
 Flow chart
 Composition
 Production cost
 Market survey
 Conclusion
 Refrence

5.  INTRODUCTION:
 Milk is fluid secreted by the mammary glands of mammals.
 The milk produced by cows , goats and others animals is used for human
consumption .
 Milk has shorter shell shelf life .In milk production India has first rank in ‘ world’
Production level of milk in India is 187.7 million ton during 2018-2019 .World =
906 million tannes .
 The wholeness of milk was realized prior to Vedic time itself.
 Dairy Industry in India has climbed up the stairs
 during last two decades. It goes with saying that in India,

6.  Shrikhand is a Gujarati and Marathi dessert made from sweetened
strained yogurt. Also known as matho, it is often served as part of a
thali or with puris.
 no festival or marriage is complete without serving milk-based sweets.
 There is an emerging trend and interest in exporting traditional milk-
based sweets.
Today, India is the world’s largest milk producer and about half of
India’s total milk production is utilized in the preparation of different
traditional dairy products. Indian dairy products have their distinctive
characteristics as they were evolved through the ages, and continuing
to surprise the gourmet even today.

7.  AIM AND OBJECTIVE:
Aim:
To study processing and physio-chemical properties of Shrikhand
Objective:
a) To formulate the recipe for shrikhand.
b) To evaluate the orgamoleptic char of shrikhand.
c) To study market survey & demand of fermented dairy product
like shrikhand.
d) Evaluate the quality of different types of shrikhand.

8. SHRIKHAND :
 Alternative name = matho
 Place of origine = India
 Region of state = gujarat & Maharashtra
 Main ingredient = Dahi,suger,cardamom,saffron

9. Hygiene and Sanitation Practices
in Production Section
 Personal hygiene:
1.Before production
 Nails cutting
 Hairs cutting
 Hand washing
2.During production
 Wearing aprons & head cap
 Avoid jewellery
 Avoid eyes rubbing
3. After production
Hands washing
• Equipments &
Utensils :
1. Before production
 Cleaning
 Washing
 Sanitizing
 Proper handling
2. During production
 Proper handling of
equipment & utensils
3. After production
 Proper washing and
cleaning

10. RAW MATERIAL :
1. Milk
2. SUGER
3. Cashewnut
4. Almond Badam
5. Raisine
6. Cardmom

11. HEALTH BENEFITS OF SHRIKHAND :
 Good Source of Protien : Protien is essential to build muscles and
for weight loss .
 Low Sodium Content : Shrikhand has lesser sodium content which is
helpful for high blood pressure patients.
 Good Low Carb Alternative : Shrikhand has low carbs and which is
ideal for the people struggling with high blood sugar.
 Good Probiotic : The fermented food increases the bio-availablity of
minerals present in food and absorbs nutrition better. A healthy gut
flora is responsible for good digestion, immunity & weight loss.
 Calcium : 100 gms of Shrikhand has upto 40 MG Calcium, which
keeps your bones healthy.

12. Sensory Evolution :
Sr. No. Colour Test Flavour Texture Apperance Overall
Acceptability
T1 7 8 8 9 8 8
T2 8 9 9 8 7 8
T3 7 7 7 8 8 7
Control
Sample
9 8 8 9 9 9
9- Like extremely
8- Like very much
7- Like moderately
6- Like slightly
5- Neither Like nor Dislike
4- Dislike Slightly
3- Dislike Moderately
2-Dislike Very Much
1- Dislike Extremely
9 POINT HEDONIC SCALE

13.  RECIPE For (2 Liter )
Sr. No Ingredients Quantity
1 Milk 2 Liter
2 Sugar 180 gm
3 Cashewnut 25 gm
4 Cardamom 10 gm
5 Almond Badam 25 gm

14. FLOW CHART:
Receiving Of Milk
Pre – Heating (35-400c)
Pasteurization 710c (10 min)
Cooling (28-300c)
Inoculation (with 1-3 % of specific stearer culture)

15. Curd (dhahi)
Hanging in muslin cloth for the removel of whey (8-10 hr)
Chakka
Mixed with sugar and well kneaded for uniform mixing,
flaour ,nuts ,fruits herbs and species may also be added.
Shrikhand, served chilled
finally packed in the PET bottles

16.  Procedure :
 Take fresh two liter buffalo milk.
 Milk boil medium flame (pre- heating 35- 400c).
 Cooling milk of at (28-30 0c).
 Incubate with 1.3 % of specific starter culture.
 Than store in bowl (22- 250c) for 10 to 12 hour.
 Then obtain fresh curd (dahi0.7 to 1 percent acidity)
 Then all measured curd (1.703 kg)
 Break the curd and spread muslin cloth in a stainer and pour curd
over it.
 First of all , we will tie curd in a cloth and will hang it somewhere
(6-8 hour).

17. All the water as drained by from the cloth and only thick curd is left
inside it.
Squeeze it more with your hand to drain out the remaining water.
The solid mass thus obtaines is called chakka (664 gm & 1.03 gm).
The chakka obtained is the shrikhand base .
Preapare a power of cardamom seed and cut the almonds in the
meantine(cardamom 20 gm & almond 25 gm )
The chakka and add power sugar (180 gm)in it also add ceshownut and
pista ( 25 gm ) & raisin (25 gm
Mix all the things nicely
Take out shrikhand in a bowl.

18. NUTRITIONAL COMPOSITION :
CONSTITUENT RANGE
PROTEIN 10.2 %
CARBOHYDRATE 13 %
FAT 25 %
ENERGY 287.04 KCL

19. PRODUCT NAME SHRIKHAND
RAW MATERIAL COST
(RMC)
270 /-
Sell revenue (selling
price*no.of package )
450 /-
Total profit 180 /=
Production cost (total
production cost /no. packet
product)
15/-
Production cost for one
packet
25 /-
SALE QUANTITY (SQ) 50 gm
SELLING COST 15-
% OF PROFIT 66.67%
COST ECONOMY :

20. MARKET SURVEY:
INTRODUCTION:
Market survey is a systematic collection. Recoded and
interpretation of data or information about existing or potential
market research is done for discovering what people want need or
believed. The research information is utilized to how to market the
product and how it should designed.
Need of market survey:
•To know the demand and supply of shrikhand product.
•Product betterment.
•For indentifying customers demand.
•For marketing analysis.
Benefits of market survey:
•It minimize risk of business or selling product and help to
understand whether to launch or not or it launched how to sell
•.It help to tailor product to target benefiaery as per need or wants
of customer

21. CONCLUSION
 Fermented dairy products have a special place in West Indian diet. Fermented products such as
Dahi,Lassi,Shrikhand, and Chakka are consumed through out thecountry on regular basis.
 Fermented products are mainly produced in digenously in unorganized manner in
India.Mechanized production of traditional fermented products has been recently attempted.
Traditional Indian Dairy Products has mass appeal with high profit margins andhigh export
potential.
 There is urgent need to modernizethis sector with innovations, mechanizations andautomations to
have large scale commercial production of high quality products with long shelf life. It is
necessaryto utilize the surplus milk produce of India in a sensible manner and converting it into its
fermented products is apossible solution.
 Shrikhand should be tested for its sensory attributes, rheological characteristics,physiological
properties, and microbial counts. It is emphasized that high standard of quality and hygiene should
be maintained during the processing of Shrikhand.

22. REFERENCE:
 Fundamentals of Dairy Chemistry” by Noble P Wong
 “Modern Technology of Food Processing and Agro Based industries” by
NIIR Board
 “Enzymes in Food Processing: Fundamentals and Potential Applications”
by Parmjit S Panesar and Satwinder S Marwaha
 “Milk Processing and Quality Management (Society of Dairy Technology)”
by Adnan Y Tamime
 “Novel Thermal and Non-Thermal Technologies for Fluid Foods (Food
Science & Technology International (Hardcover Academic))” by PJ Cullen
and Brijesh K Tiwari.