Chavan, Dr. S. D.NICHAL, PRAVIN BALIRAM2020-08-052020-08-052018-06-16NICHAL, PRAVIN BALIRAM. (2018). Preparation of shrikhand by using ashwagandha (Withania sominfera L.) powder. Department of Animal Husbandry and Dairy Science. Dr. Panjabrao Deshmukh Krishi Vidyapeeth, Akola. M. Sc. 2018. Print. xi, 71p. (Unpublished).http://krishikosh.egranth.ac.in/handle/1/5810150418Milk is complete food, which contain all essential nutrients. Ashwagandha (Withania sominfera L.) is one of the medicinal plant could be incorporated in Shrikhand. It is revered for its positive influence on overall physiology of human being. It is consider one of the most important medicinal plant in Ayurvedic system of medicine. Ashwagandha Powder is an amazing superfood that can be incorporated into healthful milk products. To maintain the nutritional and healthy benefits of ashwagandha powder. In India large number of human population is in fond of Shrikhand. Also we export this product to middle east countries, USA, and European nations. Considering the therapeutic importance this positively affects on the health of human being. The addition of ashwagandha powder in milk products will be new era for milk product industries.The present investigation entitled “Preparation of shrikhand by using ashwagandha (Withania sominfera L.) powder” was conducted at Department of Animal Husbandry and Dairy Science, Dr. Panjabrao Deshmukh Krishi Vidyapeeth, Akola. An effort was made to standardize the optimum level of ashwagandha powder in the preparation of shrikhand, with main objects to evaluate the product by sensory evaluation, determination of chemical composition and to calculate cost of production. Some of the findings emerged from the present investigation are summarized as follows. In view of above objectives present study was carried out with five treatments including control T1 and shrikhand prepared from cow milk chakka with different level of ashwagandha powder i.e. 0.2, 0.4, 0.6 and 0.8 per cent in treatment T2, T3, T4 and T5 respectively. From the investigation it was observed that, the mean score of flavour of shrikhand in treatment T3 was highest (43.00) and lowest in T5 (37.75). The average score for body and texture of shrikhand was highest in T3 (33.0) and lowest in T5 (39.00). As regard for colour and appearances showed the highest score in T3 (18.75) and lowest in T5 (15.75). Treatment T3 (94.75) showed highest overall acceptability over other treatments. This superiority was found due to addition of 0.4 per cent ashwagandha powder in shrikhand. In respect to chemical composition of ashwagandha powder added shrikhand, it was observed that, the fat and protein content was slightly decreased with addition of different levels of ashwagandha powder. The moisture and titratable acidity of shrikhand was significantly decreased. The total solid, SNF and ash content of shrikhand was increased with increase the level of ashwagandha powder. As regards to the cost of production per kg shrikhand was lowest in T1 (Rs. 111per kg) and highest in T5 (Rs. 119 per kg). Which indicates that increase in the level of ashwagandha powder showed an increase in cost of production of shrikhand. From the present study it can be concluded that, acceptable quality shrikhand can be prepared by adding 0.4 per cent ashwagandha powder.ennullThesis