The present investigation was undertaken to explore the possibility of the use of soy milk in litchi pulp based shrikhand to produce a novel fermented milk product. The product was prepared as per the standard method using constant level of litchi pulp (15%) and sugar (40%). Different levels of soy milk (10, 20, 30 and 40%) were tried as substitute of standardized milk. It was found that incorporation of soy milk at 20% level slightly improved the colour and appearance scores of the developed product. | Development of soy milk in litchi pulp based shrikhand for development of a novel fermented milk product
