NDLI: Selection of starter culture for production of indigenous fermented milk product (Misti dahi)

Content Provider	EDP Sciences
Author	J. Ghosh G.S. Rajorhia
Abstract	- Misti dahi is a traditional Indian fermented milk product prepared from partially concentrated sweetened milk. Besides variations in chemical and microbiological qualities the market survey of Misti dahi has revealed many flavour defects such as fruity, alcoholic, acidic or flat taste and textural defects such as gassiness, weak body, wheying-off and dried surface. Since this product is gaining commercial significançe, the technology for its industrial production has been developed. Eight lactic cultures, viz S lactis (C10), S diacetylactis (DRC1); S cremoris (C1); S thermophilus (HST); L bulgaricus (LBW); 1:1 mixture of C10 and DRC1; 1:1 mixture of HST and LBW; LF-40 (a mixed culture of different strains of S lactis, S diacetylactis, S cremoris and Leuconostoc) were examined for their ability to grow in a concentrated, sweetened milk system (18% milk solids and 14% sucrose). On the basis of lactic acid, diacetyl and acetyl methyl carbinol production and pH and curd tension measurements, the LF-40 culture was found to be the most suitable for commercial production of Misti dahi.
Ending Page	154
Starting Page	147
Page Count	8
File Format	HTM / HTML PDF
ISSN	00237302
Alternate Webpage(s)	http://dx.doi.org/10.1051/lait:1990213
Issue Number	2
Journal	Le Lait
Volume Number	70
DOI	10.1051/lait:1990213
Language	English
Publisher	EDP Sciences
Publisher Date	1990-01-01
Access Restriction	Open
Rights Holder	Inra, Elsevier, Paris
Subject Keyword	starter culture Misti dahi sweetened fermented milk
Content Type	Text
Resource Type	Article
Subject	Food Science

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Selection of starter culture for production of indigenous fermented milk product (Misti dahi)

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