Nage, Dr. S. P.NAWALE, MITAL SHRIKANT2021-04-132021-04-132020-05-31NAWALE MITAL SHRIKANT. (2020). Department Of Animal Husbandry And Dairy Science, Dr. Panjabrao Deshmukh Krishi Vidyapeeth, Akola, Maharashtra. M.sc. 2020. Print. xi,63p. (Unpublished).https://krishikosh.egranth.ac.in/handle/1/5810163461The present investigation entitled “Utilization of orange (Citrus reticulata) juice for preparation of lassi.” was undertaken in the Department of Animal Husbandry and Dairy Science, Dr. P.D.K.V. Akola during the year 2019-2020. Cow milk was standardized to 3.5 per cent fat for the preparation of lassi, The starter culture Streptococcus lactis sp. Diacetylactis was added in to standardized cow milk and incubate at 32°c for 8-12 hrs. The lassi was prepared by adding 10 per cent water and 10 per cent sugar in curd. The orange juice was added @ 0, 5, 10, 15 and 20 per cent in respective treatments. The result of five treatments with four replications were statistically analysed by using Completely Randomized Design (CRD). The data obtained after chemical analysis of fat, protein, total solids, acidity, pH and sensory evaluation like flavour, body and texture, colour and appearance. The overall acceptability of the orange juice was in range between 8.61 to 8.01 from treatment T1 to T5. The superior treatment was T4 with 8.82 score of overall acceptability with 15 per cent orange juice. As the level of orange juice increased beyond treatment T4 then the acceptability was decreased. T4 treatment was more acceptable than all other treatments in flavour, body and texture and colour and appearance. The chemical composition of lassi was affected due to addition of orange juice. The fat, pH and total solid of lassi was decreased from treatment T1 to T5 while the ash, acidity and protein of lassi were increased from treatment T1 to T5. The cost of production of lassi was decreased with the increases in the level of orange juice. The cost structure of one kg lassi under various treatments ranged from Rs. 46.55 (T2) to Rs. 46.16 (T5). Hence it is concluded that best quality orange lassi can be prepared by using 15 per cent orange juice. This lassi contained 3.11 percent fat, 3.35 percent protein, 1 percent ash, 1.32 percent titratable acidity, 4.41 pH and 14.14 Total solids. The cost of production of orange lassi was Rs.46.29/Kg.EnglishThesis