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 India, among the different indigenous fermented milk products ‘Shrikhand’ assumes special importance for its sensory attributes. The present investigation was envisioned to standardize and evaluate probiotic shrikhand using single (Lactobacillus acidophilus) and mixed probiotic strains (Lactobacillus acidophilus and Lactobacillus rhamnosus). The chemical constituents such as moisture, total solid content, protein, fat, ash, pH, acidity, reducing and total sugars of the probiotic shrikhand were analyzed. The viable probiotic count of shrikhand was recorded as 25×1012 cfu g-1 for L. acidophilus and 30×1012 cfu g-1 for mixed probiotic strains in fresh shrikhand. During storage, the viability of probiotics was decreased due to increase in acidity i.e. L. acidophilus and mixed probiotic stains had the viable probiotic count of 20×1012 cfu g-1. The moisture and pH were noticed to decrease during storage whereas acidity and total solid content were increased on storage. Storage study of probiotic shrikhand had good storage stability during 30 days of storage at refrigeration temperature (4°C). Probiotic shrikhand could thus serve as good carrier of probiotics to improve gut health and also suitable for lactose intolerant individuals.
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