Vol. 9, Special Issue 10, Part N (2025)

The present study was conducted in the laboratory of the Department of Animal Husbandry and Dairy Science, Post Graduate Institute, M.P.K.V., Rahuri, with the objective of assessing the physico-chemical and microbiological qualities of strawberry milkshake. The milkshake was prepared using cow milk procured from the Research-cum-Development Project (RCDP) on Cattle, M.P.K.V., Rahuri, Ahilyanagar. Seven experimental treatments were evaluated under a Completely Randomized Design (CRD), keeping milk fat constant. The study evaluated the physico-chemical properties of milkshake prepared with strawberry (Fragaria ananassa) and sugar. The physico-chemical analysis recorded that T₁ had the highest content of fat (3.40%), ash (1.16%) and total sugar (10.4%), with total solids (18.06%) and acidity (0.14%). The pH was recorded at 6.59, indicating good product stability. The study also indicated that the inclusion of strawberry pulp positively influenced mineral content, with T₁ showed highest calcium (120.29 mg/100 g), magnesium (11.31 mg/100 g) and zinc (0.38 mg/100 g) among the treatments, contributing to enhanced nutritional value. Microbial quality assessment showed that the standard plate count (SPC) was slightly lower in milkshakes with strawberry pulp, while yeast, mould and coliform counts were not detected, confirming the hygienic safety of the formulations.