Addition of 5% sour whey concentrate in chakka (both from cow's milk) incre
ased the yield of shrikhand by 5% over that by traditional method. This add
ition, however, did not bring about any change in the physical attributes o
f shrikhand. Addition of whey concentrate to more than 5% level brought abo
ut deterioration in the quality of shrikhand in terms of flavour, consisten
cy, body and taste.