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.
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