Development and Formulation for the Manufacturing of Coconut Milk Shrikhand

Abstract

Shrikhand is an indigenous, traditional and fermented dairy dessert of India. The present investigation was carried out to optimize the process of manufacturing coconut milk shrikhand by using coconut milk, cane sugar, and yogurt culture (Lactobacillus delbrueckii subsp. bulgaricus and Streptococcus thermophilus) were the variables studied by employing the 3- factors Central Composite Rotatable Design. The formulation with coconut milk shrikhand, was found highly suitable. The desirability index of optimized coconut milk shrikhand.