Selection of variety of Piper betel to be used in the shrikhand preparation

The Present investigation was conducted in the laboratories of Dairy Science, Department Animal Husbandry and Mahatma Phule Krishi Vidyapeeth, Rahuri, Dist. Ahmednagar (MS), India during year 2020-2021. main objective present research work to optimize level addition Piper betel shrikhand. Initially, pre-experimental trials were decide variety vine leaves, form leaves levels extract prepare acceptable On basis results preliminary trials, most four chosen for experimental (2%, 4%, 6% 8%). Considering sensory quality score allotted by panelist Calcutta is use preparation evaluation panelist, shrikhand found acceptable. prepared with (control) (T0), 2% (T1), 4% (T2), (T3), 8% (T4) 40 percent sugar.