*3.3.5 Shrikhand*

*Shrikhand* is a sweetened fermented traditional dairy product extensively consumed in the western and northern parts of India. It has a refreshing taste with a pleasant aroma, smooth and homogenous texture, and firm consistency. The preparation of *Shrikhand* includes curd products (*dahi*) made by lactic fermentation of complete milk, either cow or buffalo milk, after which whey is removed from the curd using a hanging muslin cloth bag hung for 6–8 h. The resultant solid mass (called chakka) is evenly mixed with ground sugar (44–45%) and prepared as a semi-solid mass to which flavorings such as cardamom and saffron are mixed. The cultures used are mesophilic LAB, the same cultures involved in the preparation of *dahi* [76].

The technological and microbiological aspects of the *Shrikhand* preparation are reported in an earlier study [77]. Preparation of nutritional *Shrikhand* using buffalo skimmed milk fermented with a combined culture of 2% *Lacto*b*acillus acidophilus* (NDRI-AH1) and Str*eptococcus salivarius* ssp. *thermophilus* (NDRI-YHS) has been

**Figure 4.** *Lassi (courtesy: Swasthi's recipes).*

*Indian Traditional Fermented Foods: The Role of Lactic Acid Bacteria DOI: http://dx.doi.org/10.5772/intechopen.110741*

**Figure 5.** *Shrikhand (courtesy: Babs projects).*

reported to reduce the high-fat content in the final product [78]. A change in the mineral content profile of milk for the final *Shrikhand* product was studied [79]. Postproduction heat treatment (PPHT) of *Shrikhand* at 70°C for 5 min improved the shelf life up to 15 days at 35°C and up to 70 days at 8–10°C [80, 81]. *Shrikhand* powder has been developed by spray drying method that is by exposing the product at 160–170°C of inlet temperature and 100°C of outlet temperature. Dehydrated *Shrikhand* would have a shelf life of 90 days when stored in gas-packed containers at 30°C (**Figure 5**) [82, 83].
