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 |
Changes in microbial activity was studied during ambient storage of sheep milk yoghurt. The starter cultures were one pure stain of Yoghurt YH-3 and another mixed culture of Steptococcus salivarious var. thermophilus-YH-S + Lactobacillus delbrueckii var. bulgaricus (1:1). The rate of inoculum in the preparation of sheep milk yoghurt was 3% in both the types of preparation. The acid production increase with the period of storage for both the types of preparation. However the rate of acidity development is faster in case of mixed culture. After 8 hrs of storage at room temperature (35  20C) the acidity crosses the desirable level. In case of pure culture preparation the viable cells count increases upto 8 hrs of storage, then gradually decreases in number. But for mixed culture preparation the counts shows increasing trend upto 16 hrs, then decreases. Coliform count shows decreasing trend as the time proceeds. But the proteolytic activity increases during storage. In both the types of preparations diacetyl and acetoin production increase upto 8 hrs and then slow declining trend. The mixed culture shows higher production of flavouring compounds.
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