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Effect of levels of starter culture and varients of packaging materials on the quality characteristics of enriched misti dahi

DOI: 10.18805/ajdfr.DR-1359    | Article Id: DR-1359 | Page : 255-260
Citation :- Effect of levels of starter culture and varients of packaging materials on the quality characteristics of enriched misti dahi.Asian Journal of Dairy and Food Research.2018.(37):255-260
T.C. Soumyashree, M.M. Venkatesh, K. Priyatam Reddy and B.M. Prashanth soumyashreetc@gmail.com
Address : Dairy Science College, Hebbal, Bengaluru-560 024, Karnataka, India.
Submitted Date : 30-03-2018
Accepted Date : 17-09-2018

Abstract

The research was undertaken to access the effect of starter culture on the qualitative characteristics of whey protein enriched misti dahi through incorporation of whey protein concentrate @ 2.0 % whey protein concentrate and fruit juice (apple and orange - 1:1) @ 15.0 % by weight. The thermophilic starter cultures were added @ 1.0, 2.0 and 3.0 % level. Incorporation of starter culture @ 2.0 % rate yielded product having acceptable sensory attributes. Misti dahi packaged in polyethylene teraphthalate (PET) cups could be stored for longer period (i.e. 15 days) as compared to use of polystyrene, polypropylene cups or even earthen pots, when stored under refrigerated (4±2 oC) condition.

Keywords

Culture Keeping quality Misti dahi Packaging materials.

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