Physicochemical Properties and Cost of Production of Cow Milk Shrikhand Blended with Calcutta Betel Vine (Piper betel) Extract

Abstract

The present investigation entitled “Preparation of cow milk shrikhand blended with calcutta betel vine (Piper betel) leaves extract” was conducted at Section of Animal Husbandry and Dairy Science, Nagpur. An effort was made to find out the physicochemical properties and calculate the cost structure. Some of the findings emerged from the present investigation are summarized as follows. Concerning the chemical composition of Calcutta betel vine leaves extract added in shrikhand, it was observed that the fat, protein and titratable acidity content were slightly decreased with addition of different levels of Calcutta betel vine leaves extract. The moisture, ash and pH of shrikhand was significantly increased. The total solids and solids not fat content of shrikhand was decreased with increase the level of Calcutta betel vine leaves extract. As regards to the cost of production per kg shrikhand was lowest in T1 (Rs. 238.23 kg-1) and highest in T5 (Rs.294.81 kg-1). Which indicates that, increase in the level of Calcutta betel vine leaves extract showed increase in cost of production for preparation of shrikhand. The present study concluded that acceptable quality shrikhand can be prepared by adding 6 % Calcutta betel vine leaves extract.