Dr. A. J. GokhaleSanjay Sharma2023-05-052023-05-052021https://krishikosh.egranth.ac.in/handle/1/5810197028Frozen yoghurt, a tangy combination of ice-cream with yoghurt is a globally established category. Frozen yoghurt, also referred to as yoghurt ice cream, is a frozen dessert made from milk fermented with the use of yoghurt starter bacteria (Lactobacillus delbrueckii ssp. bulgaricus and Streptococcus salivarius ssp. thermophilus). It has a titratable acidity around 0.30 per cent lactic acid. Frozen yoghurt may contain fruit, fruit pulps/juice, fibers, hydrocolloids and other fortificants which may improve its rheological and sensory properties. Utilization of chakka (concentrated yoghurt) and chhana in place of yoghurt in frozen yoghurt could improve its nutritional, functional and physico-chemical properties.EnglishThesis