Abstract
A carbonated probiotic fermented milk using India's first fully sequenced potential probiotic strain Lactobacillus helveticus MTCC 5463 in a combination with Streptococcus thermophilus MTCC 5460 was prepared and standardized with respect to carbon dioxide pressure, sugar and salt concentrations based on sensory, physico-chemical and microbial parameters. Final optimized product was prepared with 15% sugar, 0.8% salt concentration and carbonated at 15kg cm(-2) pressure which was subsequently subjected to shelf life evaluation for 28days at 5 ± 1°C. Even though a significant decrease was observed for overall acceptability, the product was acceptable on 28th day of storage. The titratable acidity, pH and tyrosine value has increased gradually while free fatty acids remained unchanged. The viable lactobaciili and streptococci count decreased from 7.84 to 7.54 and 8.94 to 8.87 log cfu mL(-1) during 28days of storage, respectively.
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callDisclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
