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Selection of starter culture for production of indigenous fermented milk product ( Misti dahi )
| Content Provider | Semantic Scholar |
|---|---|
| Author | Ghosh Rajorhia, Gs |
| Copyright Year | 2006 |
| 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 f1avour defects such as fruit y, alcoholic, acidic or fiat taste and texturai defects su ch as gassiness, weak body, wheying-off and dried surface. Since this product is gaining commercial significanc;e, the technology for its industrial production has been developed. Eight lactic cultures, viz S lactis (C1Q)' S diacetylactis (ORC1); S cremoris (C1); S thermophilus (HST); L bulgaricus (LBW); 1:1 mixture of C1Q 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. |
| File Format | PDF HTM / HTML |
| Alternate Webpage(s) | https://lait.dairy-journal.org/articles/lait/pdf/1990/02/lait_70_1990_2_13.pdf |
| Language | English |
| Access Restriction | Open |
| Content Type | Text |
| Resource Type | Article |
