Research Article

Asian Journal of Dairy and Food Research, volume 37 issue 4 (december 2018) : 255-260

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

T.C. Soumyashree, M.M. Venkatesh, K. Priyatam Reddy, B.M. Prashanth

Affiliations

¹Dairy Science College, Hebbal, Bengaluru-560 024, Karnataka, India.

Submitted30-03-2018|
Accepted17-09-2018|
First Online 27-12-2018|
doi 10.18805/ajdfr.DR-1359

Cite article:- Soumyashree T.C., Venkatesh M.M., Reddy Priyatam K., Prashanth B.M. (2018). 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. 37(4): 255-260. doi: 10.18805/ajdfr.DR-1359.

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

REFERENCES

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Asian Journal of Dairy and Food Research

Research Article

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

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