Indian Journal of Science and Technology
Year: 2015, Volume: 8, Issue: 14, Pages: 1-6
Kunwar Vikash Singh1*, S. P. Singh1 , Anoop Singh Chauhan1 and Shilpi Singh2
1 Department of Animal Husbandry and Dairying, C.S. Azad University of Agriculture & Technology, Kanpur – 208002, India; [email protected]
2 Department of Food Science and Technology, Panjab Agriculture University Ludhiana, Panjab, India
A study was carried out during the year of 2012 and 2014 at Department of Animal Husbandry and Dairying, C.S. Azad university of Agriculture and technology, Kanpur -208002. The chemical evaluation of Misti Dahi prepared from various composition of different milk was the objective of present study. The treatments i.e., 100% buffalo milk (A1 ), 50% buffalo milk + 25% soy milk (A2 ), 50% buffalo milk + 50% soy milk (A3 ) and 25% buffalo milk + 25% soy milk (A4 ) were tested. In each batch, four levels of sugar was added i.e., B1 (10%), B2 (12%), B3 (14%) and B4 (16%). After adding of sugar, the each batch was inoculated with starter culture Lactococcus lactis subsp. lactis with 2% inoculum (C1 ), Lactococcus lactis subsp. cremoris with 2% inoculums (C2 ) and Bifidobacterium bafidum 2% inoculums (C3 ). These were further divided in two batches and each batch was allowed to incubate at 300 C (D1 ) and 370 C (D2 ) temperature. After that the storage studied were carried out on fresh product (E1 - 0 days storage), after 7 days storage (E2 ) and after 14 days storage (E3 ). Pure buffalo milk was found most suitable, while 75% buffalo milk + 25% soy milk also at par in respect of chemical qualities of Misti Dahi. The overall maximum fat, lactose, ash and total solids content were noted in samples prepared from 100% buffalo milk with 10% sugar by the use of Lactococcus lactis subsp. lactus culture at 370 C incubation temperature at freshly prepared (0 day storage period).
Keywords: Bifidobacterium bifidum, Chemical Qualities, Lactococcus lactis, Misti Dahi
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