Vol. 6, Issue 6 (2018)
Effect of probiotic cultures on physicochemical and sensory attributes of probiotic Shrikhand
Author(s): B Suresh Subramonian, S Sudha, A Elango and A Poorani
Abstract: A study was undertaken to prepare shrikhand using low fat milk with probiotic cultures. Following Six different combinations of probiotic cultures using three probiotic bacteria viz. Bifidobacterium longum, Lactobacillus acidophilus, Lactobacillus helveticus (Bl, La, Lh) at 2 per cent level and three combined cultures viz. (Bifidobacterium longum with Lactobacillus acidophilus), (Bifidobacterium longum with Lactobacillus helveticus) and (Lactibacillus acidophilus with Lactobacillus helveticus) (BlLa, BlLh, LaLh) at 2 per cent (1:1 ratio) were used. The optimum acidity of 0.9 to 1 per cent was reached by La, Bl, BlLa cultures in 12 hours. Based on the acidity development, pH and sensory scores, the probiotic shrikhand prepared by employing Bifidobacterium longum and Lactobacillus helveticus was adjudged as the best among all the treatments.
Pages: 356-357 | 633 Views 108 Downloads
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How to cite this article:
B Suresh Subramonian, S Sudha, A Elango, A Poorani. Effect of probiotic cultures on physicochemical and sensory attributes of probiotic Shrikhand. Int J Chem Stud 2018;6(6):356-357.
