Background: Ashwagandha (withania somnifera) has considerable importance in the history of Ayurveda. Its therapeutic importance is well known and so the present study was carried out to develop paneer fortified with ashwagandha and analyze its quality parameters and nutraceutical properties. Methods: Trails were carried out to optimize the different concentrations of ashwagandha addition like 0.2%, 0.4%, 0.6%, 0.8% and 1.5% at different stages. Then, samples were prepared with full cream, toned and cow milk for developing the ashwagandha fortified paneer. The Physico-chemical, Textural, Anti-oxidative and Microbial analysis was done and compared with market paneer as a control sample. Result: Results revealed that the addition of 0.4% ashwagandha before heat treatment of milk was found to have the most sensory acceptance. It was inferred from the analysis that full cream milk paneer (FCMP) fortified with 0.4% ashwagandha was found to be more highly acceptable than other fortified paneer variants. All paneer samples evaluated were of good quality and had less microbial load.

Milk based functional foods are the common part of people’s diets in the modern world. People have been preparing these dairy products through different processes for many generations. For this, fermentation is one of the most commonly used method. Peoples in certain parts of the world include such fermented dairy products into their main diet. Certain drinks are representative of a nation’s culture and are appropriate for the climate in that country. Their distinct texture, unique production technique and other organoleptic aspects are some of their special qualities. Typically, these drinks are made for domestic consumption and are not widely known outside of their community. Thus, we are going to discuss about such beverages, their manufacture procedure, microorganisms and their geographic origin in this review study.