Studies on preparation of pomegranate yoghurt from cow milk was undertaken to find out the optimum level of fruit that could be incorporated to obtain the best quality pomegranate yoghurt with improved flavour, body and texture.It was observed that addition of fruit arils (grains) 10 to 15 per cent before incubation in unstirred form with addition of 3 to 6 per cent sugar levels more acceptable.The pomegranate yoghurt with 10 per cent fruit arils and 6 per cent sugar was sensorily superior (score 92.98) than that of control sample prepared without pomegranate arils and sugar (score 87.95).
