In order to standardize the method of Shrikhand production and study its quality, ‘Chakka’ the base material for its manufacture was prepared from Barbari goat milk Dahi (curd) (pH 4.10±0.03, T.A. % lactic acid 1.06±0.20) by isolating curd solids. Preliminary trials revealed that due to poor body and texture of ‘Chakka’ (pH 4.09; T.A. 1.66%; T.S. 24.18% and % yield 47.94) the Shrikhand obtained was not of desired quality. Addition of gelatine (0.0, 2.0, 2.5 and 3.0%, w/w) in the Shrikhand mix after dissolving in hot water did not affect (P>0.05) physico-chemical quality of Shrikhand. However, significant improvement (P<0.01) in general appearance, body and texture and overall acceptability of finished product was noticed without affecting flavour scores. Shrikhand with 2.5% added gelatine secured maximum organoleptic scores followed by 2.0, 3.0 and 0.0% gelatine. The results therefore indicate that good quality Shrikhand from goat milk can be prepared by adding gelatine at the rate of 2.0–2.5% in the Shrikhand mix.
