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National Academy of Agricultural Sciences (NAAS)
NAAS Score: *5.38 (2020)
[Effective from January 1, 2020]
For more details click here
ICV 2022: 95.28
Index Copernicus ICI Journals Master List 2022 - IJCMAS--ICV 2022: 95.28
For more details click here
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Original Research Articles                      Volume : 9, Issue:10, October, 2020
PRINT ISSN : 2319-7692
Online ISSN : 2319-7706
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Editor-in-chief: Dr.M.Prakash
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Int.J.Curr.Microbiol.App.Sci.2020.9(10): 2005-2009
DOI: https://doi.org/10.20546/ijcmas.2020.910.244


Effect of Cinnamon Powder Addition onMicrobial Quality of Fresh Buttermilk
Sutar Pritee Sanjay1, Shakeel Asgar2, Diwakar Mishra3*,D. Kalyankar1 and M. R. Patil1
1College of Dairy Technology, Udgir, Maharashtra, India
2College of Dairy Science and Food Technology, Raipur, Chhattisgarh, India
3Phulo-Jhano Murmu College of Dairy Technology, Dumka, Jharkhand, India
*Corresponding author
Abstract:

Buttermilk is “ready to serve” fermented milk product. Naturally occurring lactic acid-producing bacteria in the milk fermented it. Spices have been important to mankind since the beginning of history. Spices contain high amount of secondary metabolites which have high antimicrobial activity and hence can be used as good bio-preservative. The present study was taken up to investigate the effect of cinnamon powder addition on microbial quality of fresh buttermilk. Addition of cinnamon into butter milk decreases the total standard plate count, and yeast and mold count in buttermilk.


Keywords: Buttermilk, Spices, Cinnamon, Shelf life, SPC

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How to cite this article:

Sutar Pritee Sanjay, Shakeel Asgar, Diwakar Mishra, S. D. Kalyankar and Patil, M. R. 2020. Effect of Cinnamon Powder Addition on Microbial Quality of Fresh Buttermilk.Int.J.Curr.Microbiol.App.Sci. 9(10): 2005-2009. doi: https://doi.org/10.20546/ijcmas.2020.910.244
Copyright: This is an Open Access article distributed under the terms of the Creative Commons Attribution-NonCommercial-ShareAlike license.

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