Evaluation of quality and stability of chhana whey beverage fermented with lactic acid bacteria

DOI: 10.18805/ajdfr.v36i02.7953    | Article Id: DR-1176 | Page : 112-116
Citation :- Evaluation of quality and stability of chhana whey beverage fermented with lactic acid bacteria .Asian Journal Of Dairy and Food Research.2017.(36):112-116

Priti Saha*, P.R. Ray and Tanmay Hazra

pritisaha90@gmail.com
Address :

Dairy Chemistry Division, ICAR-National Dairy Research Institute, Karnal–132001, Haryana, India

Submitted Date : 25-10-2016
Accepted Date : 26-04-2017

Abstract

A large amount of whey is being produced in India every day during preparation of chhana and chhana based sweetmeats. The drainage of the whey produced not only increases the BOD load of the environment but also causes loss of essential nutrients. Preparation of chhana whey based fermented beverage is one of the key processes of effective utilization of whey. In the present study two chhana whey based beverages were prepared separately by fermenting the whey with two different cultures namely Streptococcus thermophilus NCDC-74 (Beverage I) and Yoghurt culture YC-470 containing Streptococcus thermophilus and Lactobacillus delbrueckii ssp. bulgaricus (Beverage II) by adding at 2% inoculum level. The average total solid, fat, protein and lactose content were found to be 22.30, 0.18, 0.259, 4.39% and 22.79, 0.20, 0.26, 4.31% in beverage I and beverage II respectively. The overall sensory score of both the beverages were significantly higher (P<0.05)  than that of control sample. Both the beverages were acceptable up to 20 days when stored at 7±2°C.

Keywords

Laictic acid bacteria Fermented whey beverage Physico chemical Sensory Storage.

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