Singh, DinkerSingh, JaiKumar, SwashankhVerma, Tarun2015-12-082015-12-082014-01Singh Dinker, Singh Jai, Kumar Swashankh, Verma Tarun. Microbiological Evaluation of Soy Fortified Shrikhand by Using Response Surface Methodology. International Journal of Applied Biology and Pharmaceutical Technology. 2014 Jan-Mar; 5(1): 1-7.0976-4550http://imsear.searo.who.int/handle/123456789/167518Soy fortified shrikhand samples were prepared with various levels of soymilk, cane sugar and yoghurt culture (Lactobacillus delbrueckii subsp. bulgaricus and Streptococcus thermophilus in the ratio of 1:1) examined for selective enumeration of health beneficial microorganisms. The present investigation was carried out to optimize the process for manufacturing of soy fortified shrikhand by its response with employing the 3-factor Central Composite Rotatable Design (CCRD). The formulated soy fortified shrikhand with 45.0% soymilk, 30.0% cane sugar and 3.0% yoghurt culture was found highly suitable (P<0.05) for obtaining the maximum viable count of Lactobacillus delbrueckii subsp. bulgaricus and Streptococcus thermophilus whereas the desirability index was 0.985.enSoymilkShrikhandYoghurt cultureCentral Composite Rotatable DesignArticle