2025, Vol. 13, Issue 2, Part B

The study investigates the effect of peanut milk and soy milk on shrikhand, an Indian fermented dairy product, on its sensory and physicochemical properties. Various treatments involving cow milk, peanut milk, and soy milk in different proportions were prepared. Sensory evaluations indicated differing acceptability among the formulations, with significant variations in attributes such as flavour, texture, and overall acceptability. Physicochemical analyses revealed that treatments with higher peanut milk content exhibited increased moisture and total solids, while fat and acidity levels varied considerably among different formulations. The research highlights the potential of incorporating peanut milk into traditional shrikhand, offering a nutritious alternative that caters to the growing demand for plant-based and lactose-free dairy products. The findings provide valuable insights into product development aimed at enhancing the nutritional profile of shrikhand, making it more appealing to a diverse consumer base.