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<h2 align="center" class="style6">Volume5, Issue1</h2>
<h6 align="center" class="style1"><strong></strong><strong>Studies on organoleptic evaluation and cost analysis of fruit yoghurt prepared from different levels of milk and strawberry pulp</strong><br />
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<p><strong>Author:</strong> J David</p>
<p><span class="style10">Abstract:</span> Yoghurt is a snow white, custard like fermented milk product, obtained through the controlled lactic acid fermentation of milk by <em>Lactobacillus bulgaricus</em> and <em>Streptococcus thermophiles</em>. A study was undertaken by using different levels of Milk and Strawberry pulp i.e. T<sub>1</sub> (95:05), T<sub>2</sub> (90:10), T<sub>3</sub> (85:15), T<sub>4</sub> (80:20) respectively. Experimental fruit yoghurt mix was standardized to 4.0% fat, 11.5% solids not fat, 10% sugar and 2% culture adjusted to 25.2% total solids. Yoghurt samples for different treatments were analyzed for organoleptic attributes (colour and appearance, body and texture, taste and flavour) by trained panelist using 9 point hedonic scale. The fruit yoghurt obtained from (85:15) (T<sub>3</sub>) ratio was the best product among all treatments. Thus, as far as product acceptability judged by organoleptic evaluation, the treatment can be rated as T<sub>3</sub> > T<sub>0</sub> > T<sub>2<sub></sub></sub> > T<sub>4</sub>> T<sub>1</sub>. The data regarding cost of Control and Strawberry pulp fruit yoghurt was found as cheap in T<sub>0</sub> (28.80 Rs/Kg) followed by, T<sub>1</sub> (33.36 Rs/Kg), T<sub>2</sub> (37.92 Rs/Kg), T<sub>3</sub> (42.48 Rs/Kg) and T<sub>4</sub> (47.04 Rs/Kg).</p>
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