Formulation and evaluation of traditional dairy product: Sheerqurma

DOI: 10.18805/ajdfr.DR-1335    | Article Id: DR-1335 | Page : 100-104
Citation :- Formulation and evaluation of traditional dairy product: Sheerqurma.Asian Journal Of Dairy and Food Research.2018.(37):100-104

K.A. Syed and K.P. Babar

K.A. Syed and K.P. Babar
Address : Department of Agricultural Engineering, Maharashtra Institute of Technology, Aurangabad-431001, Maharashtra, India.
Submitted Date : 8-12-2017
Accepted Date : 17-04-2018


The aim of this investigation was to utilize drynuts in milk to make a Sheerqurma by standardizing a percent of sugar by treatment T0 (27.5%), T1(10%), T2 (15%) and T3 (20%). The Sheerqurma was prepared by standardized processing parameter and subjected to sensory analysis using 9 point Hedonic scale and physicochemical parameter. Based on sensory analysis and physicochemical parameter, treatment T2 containing 15% sugar obtained the highest sensory score. It was revealed from the results that there is gradual increase in acidity, specific gravity, density, T.S.S, total solid as percent of khoa or sugar increased where pH and moisture was decreased. A standardized 100 ml Sheerqurma found energy value about 310.83 K.Cal. and production cost of 1 litre was calculated as Rs. 98.90 Hence, the process of preparation of Sheerqurma being techno-economically feasible, justifies the suitability for commercial exploitation.


Energy value Milk Sheerqurma Sensory evaluation Sugar.


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