Banner
Current IssueEditorial BoardOnline First ArticlesArchive
Current IssueEditorial BoardOnline First ArticlesArchive

Full Research Article

volume 37 issue 2 (june 2022) : 183-186,   Doi: 10.18805/BKAP364

​Shelf Stability of Optimized Dahi Prepared using Functionally Active Lactic Cultures

P
P. Rajasekhar
R
R. Prabha
B
B. Ramachandra
1Department of Dairy Microbiology, Dairy Science College, Karnataka Veterinary Animal Fisheries Sciences University, Hebbal, Bangalore-560 024, Karnataka, India.

  • Submitted01-09-2021|

  • Accepted22-03-2022|

  • First Online 22-06-2022|

  • doi 10.18805/BKAP364

Cite article:- Rajasekhar P., Prabha R., Ramachandra B. (2022). ​Shelf Stability of Optimized Dahi Prepared using Functionally Active Lactic Cultures. Bhartiya Krishi Anusandhan Patrika. 37(2): 183-186. doi: 10.18805/BKAP364.

ABSTRACT

Background: Subjecting the optimized dahi prepared using functionally active lactic cultures.
Methods: During the period from 2012 to 2013, the wild strains of lactic isolates such as L. lactis ssp. lactis LC14 producing lactic acid; diacetyl and slime producing L. mesenteroides ssp. mesenteroides Leu8, probiotic nature (acid and bile tolerant) of S. thermophilus ST3 and only bile resistant L. delbrueckeii ssp. bulgaricus Lb32 were selected as they set the milk in 18 hours with good DMC and reasonable LA% for dahi preparation.
Result: The above mentioned LAB were combined for dahi preparation at 1% inoculum of each of 0.25% showed titratable acidity of 0.63 and DMC of 8.32 with 1 ppm of diacetyl; 180 ppm of exopolysaccharide or slime with sensory score of 7.6. The optimized dahi can be called as probiotic dahi due to addition of probiotic culture S.thermophilus ST3 along with other cultures. Upto 5 days and 11 days dahi could be stored at room temperature (24°C) and refrigeration temperature (7°C) was in good condition with acceptable quality respectively.

REFERENCES


  1. Bire, P.V. and Pande, S.P. (1983). Use of polyethylene bags for packing and storage of curd. PKV Research J. 7: 49-50.

  2. Garabal, J.I., Rodiguez-Alonso, P. and Centeno, J.A. (2008). Characterization of lactic acid bacteria isolated from raw cow’s milk cheeses currently produced in Galicia (NW Spain). LWT-Food. Sci. Technol. 41: 1452-1458.

  3. Garvie, E.I. (1986). Genus Leuconostoc. Page 1071 in Bergey’s Manual of Systematic Bacteriology. [P.H.A. Smith, N.S., Mair, M.E. Sharpe and J.G. Holt, ed]. Williams and Wilkins Co., Baltimore, MD. Vol.2.

  4. Harrigan, W. (1998). Laboratory Methods in Food and Dairy Microbiology. Dept. of Sci., Reading Uni., Reading. Academic press Inc. (London) Ltd. U.K.

  5. IS: SP: 18. (1981). ISI Handbook of Food Analysis, Part XI: Dairy Products, Indian Standards Institution, New Delhi.

  6. Kamruzzaman, M., Islam M.N. and Rahman, M.M. (2002). Shelf Life of Different Types of Dahi at Room and Refrigeration Temperature, Pakistan J. Nutrition. 1: 234-237.

  7. Mogra, R. and Choudhary, M. (2008). Effect of starter cultures on the development of curd. J. Dairying, Foods and Home Sci. 27: 130-133.

  8. Naessens, M., Cerdobbel, A.N., Soeteert, W. and Vandamme, E.J. (2005). Leuconsotoc dextran sucrose and dextran production, properties and applications. J. Chem. Technol. Biotechnol.  80: 845-860.

  9. Samanta, A., Pradhan, S., Mandal, A., Patra, A., Roy, S., Mandal, S., Kar, S., Banadeb Sinha, B. and Nand, D.K. (2015). Effect of starter culture on development of curd (dahi) and their antagonistic property against some enteric pathogen. Indian J. Microbiol. Res. 2(1): 30-39.

  10. Tannock, G.W. (1999). Identification of lactobacilli and bifidobacteria. Current Issues. Molec. Biol. 1: 53-64.

  11. Torino, M.I., Taranto,M.P., Sesma, F. and Valdez, G.F. (2001). Heterofermentative pattern and exopolysaccharide production by Lactobacillus helveticus ATCC 15807 in response to environmental pH. J. Appl. Microbiol. 91: 846-852.
Published In
Bhartiya Krishi Anusandhan Patrika
Article Metrics
Metrics Icon
0
Views
0
Citations
Reviewed By
Share Article
Download Article
In this Article
    Contact us
    Follow us

    Full Research Article

    volume 37 issue 2 (june 2022) : 183-186,   Doi: 10.18805/BKAP364

    ​Shelf Stability of Optimized Dahi Prepared using Functionally Active Lactic Cultures

    P
    P. Rajasekhar
    R
    R. Prabha
    B
    B. Ramachandra
    1Department of Dairy Microbiology, Dairy Science College, Karnataka Veterinary Animal Fisheries Sciences University, Hebbal, Bangalore-560 024, Karnataka, India.

    • Submitted01-09-2021|

    • Accepted22-03-2022|

    • First Online 22-06-2022|

    • doi 10.18805/BKAP364

    Cite article:- Rajasekhar P., Prabha R., Ramachandra B. (2022). ​Shelf Stability of Optimized Dahi Prepared using Functionally Active Lactic Cultures. Bhartiya Krishi Anusandhan Patrika. 37(2): 183-186. doi: 10.18805/BKAP364.

    ABSTRACT

    Background: Subjecting the optimized dahi prepared using functionally active lactic cultures.
    Methods: During the period from 2012 to 2013, the wild strains of lactic isolates such as L. lactis ssp. lactis LC14 producing lactic acid; diacetyl and slime producing L. mesenteroides ssp. mesenteroides Leu8, probiotic nature (acid and bile tolerant) of S. thermophilus ST3 and only bile resistant L. delbrueckeii ssp. bulgaricus Lb32 were selected as they set the milk in 18 hours with good DMC and reasonable LA% for dahi preparation.
    Result: The above mentioned LAB were combined for dahi preparation at 1% inoculum of each of 0.25% showed titratable acidity of 0.63 and DMC of 8.32 with 1 ppm of diacetyl; 180 ppm of exopolysaccharide or slime with sensory score of 7.6. The optimized dahi can be called as probiotic dahi due to addition of probiotic culture S.thermophilus ST3 along with other cultures. Upto 5 days and 11 days dahi could be stored at room temperature (24°C) and refrigeration temperature (7°C) was in good condition with acceptable quality respectively.

    REFERENCES


    1. Bire, P.V. and Pande, S.P. (1983). Use of polyethylene bags for packing and storage of curd. PKV Research J. 7: 49-50.

    2. Garabal, J.I., Rodiguez-Alonso, P. and Centeno, J.A. (2008). Characterization of lactic acid bacteria isolated from raw cow’s milk cheeses currently produced in Galicia (NW Spain). LWT-Food. Sci. Technol. 41: 1452-1458.

    3. Garvie, E.I. (1986). Genus Leuconostoc. Page 1071 in Bergey’s Manual of Systematic Bacteriology. [P.H.A. Smith, N.S., Mair, M.E. Sharpe and J.G. Holt, ed]. Williams and Wilkins Co., Baltimore, MD. Vol.2.

    4. Harrigan, W. (1998). Laboratory Methods in Food and Dairy Microbiology. Dept. of Sci., Reading Uni., Reading. Academic press Inc. (London) Ltd. U.K.

    5. IS: SP: 18. (1981). ISI Handbook of Food Analysis, Part XI: Dairy Products, Indian Standards Institution, New Delhi.

    6. Kamruzzaman, M., Islam M.N. and Rahman, M.M. (2002). Shelf Life of Different Types of Dahi at Room and Refrigeration Temperature, Pakistan J. Nutrition. 1: 234-237.

    7. Mogra, R. and Choudhary, M. (2008). Effect of starter cultures on the development of curd. J. Dairying, Foods and Home Sci. 27: 130-133.

    8. Naessens, M., Cerdobbel, A.N., Soeteert, W. and Vandamme, E.J. (2005). Leuconsotoc dextran sucrose and dextran production, properties and applications. J. Chem. Technol. Biotechnol.  80: 845-860.

    9. Samanta, A., Pradhan, S., Mandal, A., Patra, A., Roy, S., Mandal, S., Kar, S., Banadeb Sinha, B. and Nand, D.K. (2015). Effect of starter culture on development of curd (dahi) and their antagonistic property against some enteric pathogen. Indian J. Microbiol. Res. 2(1): 30-39.

    10. Tannock, G.W. (1999). Identification of lactobacilli and bifidobacteria. Current Issues. Molec. Biol. 1: 53-64.

    11. Torino, M.I., Taranto,M.P., Sesma, F. and Valdez, G.F. (2001). Heterofermentative pattern and exopolysaccharide production by Lactobacillus helveticus ATCC 15807 in response to environmental pH. J. Appl. Microbiol. 91: 846-852.
    In this Article
      Contact us
      Follow us
      Published In
      Bhartiya Krishi Anusandhan Patrika

      Editorial Board

      View all (0)