National Academy of Agricultural Sciences (NAAS)
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PRINT ISSN : 2319-7692 Online ISSN : 2319-7706 Issues : 12 per year Publisher : Excellent Publishers Email : editorijcmas@gmail.com / submit@ijcmas.com Editor-in-chief: Dr.M.Prakash Index Copernicus ICV 2018: 95.39 NAAS RATING 2020: 5.38 |
In dairy industry whey is a by-product during the manufacture of coagulated milk products such as paneer, channa, casein etc. Bioactive peptides produced by the fermentation of the whey have various biofunctional properties. The ACE inhibitory activity of cultured buttermilk prepared by addition of 40% fermented whey (RT3), 30% fermented whey (RT4) and control (RT5) were found to be 69.24, 64.50 and 57.63 per cent respectively. The antioxidant activity of cultured buttermilk as determined by ABTS method were 54.58 (RT3), 47.59 (RT3) and 41.57 per cent (RT5). The antimicrobial studies showed that the zone of inhibition by RT3, RT4 and RT5 against S. aureus were 2.23, 2.00 and 0.32 mm; and it was 2.81, 2.20 and 1.28 mm respectively against E. coli while thee inhibition zone against S. thyphi by RT3, RT4 and RT5 were 2.60, 2.10 and 0.82 mm respectively. Incorporation of fermented paner whey significantly improved the biofunctional properties of cultured buttermilk.
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