ROLE AND VIABILITY OF PROBIOTIC CULTURES IN COW MILK DAHI

Article Id: ARCC5233 | Page : 63-68
Citation :- ROLE AND VIABILITY OF PROBIOTIC CULTURES IN COW MILK DAHI.Asian Journal Of Dairy and Food Research.2007.(26):63-68
D.B. Sakore, P.T. Dhole, K.D. Chavan* and B.K. Pawar
Address : Dept. of Animal & Dairy Science, Mahatama Phule Krishi Vidyapeeth, Rahuri – 413 722, India.

Abstract

The studies on preparation of cow milk dahi by using probiotic cultures viz., Lactobacillus acidophilus (T1) and Lactobacillus delbrueckii sub sp. bulgaricus (T2) alone as well as in combination their of i.e. T1 ,T2 and T3. The control dahi (LF-40) contained on an average total solids 12.75, fat 4.08, protein 3.22 and acidity 0.75 % LA. The dahi prepared by using Lb. acidophilus (T1) and Lb. delbrueckii sub sp. bulgaricus (T2) alone, contained total solids 12.82 per cent and 12.80 per cent, fat 4.02 per cent and 0.91 per cent, respectively. Dahi (T3) made by using Lb. aciobphilus + Lb. delbrueckii subsp. bulgaricus contained on an average total solids 12.81, fat 4.08, protein 3.27and acidity 0.99 per cent lactic acidity. Dahi (T3) prepared by using combination of Lb. acidophilus and Lb. delbrueckii subsp. bulgaricus showed higher viable lactobacilli count (77 x 107c f.u./gm) than T2 (47 x 107c. f. u./gm) and T1 (30 x 107c f.u./gm) samples respectively. The sensory score for aroma of the dahi sample T3 showed maximum (7.90) and which was at par with control (T0) dahi and T1 dahi samples.

Keywords

References

  1. BIS (1981). Handbook of Food Analysis, XI : Dairy products, SP : 18. Bureau of Indian Standards New Delhi.
  2. Dave, R.I. et al., (1991) Asian J. Dairy Res., 10(2) : 111-114.
  3. De, S. (1985). Outline of Dairy Technology. Oxford University Press, Bombay, pp 407.
  4. Gilliland, S.E. and Kim, H.S. (1984). J. Dairy Sci., 67 : 1-6.
  5. Gilliland, S.E. et al (1985). Applied Environ Microb, 49 : 377-381.
  6. Hosono, A. (2002). Indian Dairyman, 54 (11) : 44-50.
  7. IS : (1962). Methods of Test for Dairy Industry. (Part-III). Microbiological Analysis of milk. Bureau of Indian standards. New Delhi.
  8. IS : 9617 (1980) Specification for Dahi. Indian standards Institution. New Delhi.
  9. Laxminarayan, H. and Iya, K.K. (1952).. Indian J. Vet. Sci., 22 : 1-4.
  10. Laxminarayan, H. and Shankar, P.A. (1980).. Indian Dairyman 32 (2) : 121.
  11. Madan Lal, et al., ( 1980 ) ‘Indian Dairyman.’ 32 (6) : 483.
  12. McDonough, F.E. : (1982) J. Fd. Sci., 47 : 1463.
  13. * The treatments mean having same superscripts are statistically non-significant.
  14. 68 J. DAIRYING, FOODS & H.S.
  15. Mohanan, K.R., et al. (1984). Indian J. Dairy Sci., 37 (2) : 177.
  16. Rangappa, K.S. and Acharya, K.T. (1974) “Indian Dairy Products.” Asia Publishing House, Bombay. pp 124.
  17. Renner, E. (1986) Cult. Dairy Product J., 21 (5) : 6-13.
  18. Sandholma, T., 2002. International Dairy J., 12 : 173-182.
  19. Sheikh, N.M., et al. (1970). Bacteriology of dahi. I. Qualitative and quantitative studies of microflora of dahi. Scientific
  20. Research East Rregional Laboratories. 7(1) : 1-8.
  21. Snedcor, G.W. and Cochran, W.G. 1994. Statistical Methods. 8th ed. East-West Press Pvt. Ltd. New Delhi

Global Footprints