Probiotic dahi benefits 2014,probiotic complex ultra 50 v?sledky,milk products with probiotics 2014 - New On 2016

AbstractPerformance of bulk freeze dried (BFD) cultures of dahi (D) and yoghurt (Y) either with or without probiotic cultures (AB -Lactobacillus acidophilus and Bifidobacterium bifidum) in standardized milk of cow and buffalo was evaluated. De Vuyst L (2000) Technology aspects related to the application of functional starter cultures. La Torre L, Tamime AY, Muir DD (2003) Rheology and sensory profiling of set-type fermented milks made with different commercial probiotic and yoghurt starter cultures. Rysstad G, Abrahamsen RK (1987) Formation of volatile aroma compounds and carbondioxide in yogurt starter grown in cowsa€™ and goatsa€™ milk. Sindhu JS (1995) The inherent advantages and problems encountered during processing of buffalo milk. Food Technol Biotechnol 38:105a€“112Dutta SM, Kuila RK, Ranganathan B, Laxminarayana H (1971) A comparative study of the activity of starter cultures in different types of milk.
Indian Dairym 47:26a€“30Sindhu JS (1996) Suitability of buffalo milk for products manufacturing. Milchwissenschaft 26:158a€“161Ghadge PN, Prasad K, Kadam PS (2008) Effect of fortification on the physico-chemical and sensory properties of buffalo milk yoghurt. J Food Sci Technol 46:190a€“195Kumar S, Kanawjia SK, Kumar S, Khatkar S (2011) Effect of rate of addition of starter culture on textural characteristics of buffalo milk Feta type cheese during ripening.
In: Sumit Arora S, Singh AK, Singh RRB, Sabhiki L (eds) Proceedings of international conference on traditional dairy foods. Indian Dairym 48:41a€“47Sindhu JS (1998) Chemical aspects of cow and buffalo milk in relation to quality of traditional dairy products. Electron J Environ Agri Food Chem 7:2890a€“2899Hempenius WL, Liska BJ (1968) Method of determining volatile acids in cultured dairy products. Dairy Technology Society of India, Karnal, pp 19a€“20Leroy F, De Vuyst L (2004) Lactic acid bacteria as functional starter cultures for the food fermentation industry. In: Lecture compendium on a€?Advances in traditional dairy productsa€?, Fourth short course, Centre of Advanced Studies, NDRI, Karnal, India pp 12a€“16. The diacetyl and tyrosine contents produced by either D or DAB in cow or buffalo milk were in the same order. Wiley-VCH, New York, pp 191a€“206Santivarangkna C, Kulozik U, Foerst P (2007) Alternative drying processes for the industrial preservation of lactic acid starter cultures.
Although Y and YAB produced slightly more VA in buffalo milk than in cow milk, significant change in the performance of yoghurt cultures (Y or YAB) both in cow and buffalo milk was not noticed. Accessed 01 June 2012Singh J, Kaul Y (1982) Activity of yoghurt starter in different types of milk.
However, the VA and acetaldehyde produced by YAB either in cow and buffalo milk was higher than that by combination Y. Milchwissensaft 37:731a€“732Singh J, Ranganathan B (1978) A comparison of the activity of Lactobacillus bulgaricus and one of its mutants in different types of milk. Addition of probiotic cultures significantly enhanced the production of acetaldehyde content in both types of milk. Difference in tyrosine content in yoghurt made either with cow or buffalo milk was not significant. Iowa State University Press, Ames, IowaVijayendra SVN, Gupta RC (2012a) Assessment of probiotic and sensory properties of dahi and yoghurt prepared using bulk freeze dried cultures in buffalo milk. The selection of starter cultures should be based on the consideration of their growth in association and other factors like competitive behaviour, inhibition of pathogens and spoilage microorganisms, their biochemical performance, probiotic properties, reduction of antinutritional factors etc.
Commercialization of traditional fermented foods leads to the production of fermented foods in large quantities. Initially dairy starter cultures are propagated on daily basis and later these are available as concentrates either in frozen or freeze dried form (Sandine 1996).


Freeze drying is the commonly used method to prepare the dried starter cultures (Carvalho et al. Bureau of Indian Standards, Manak Bhawan, New Delhi, IndiaJadhav SR, Shandilya UK, Kansal VK (2012) Immunoprotective effect of probiotic dahi containing Lactobacillus acidophilus and Bifidobacterium bifidum on dextran sodium sulfate-induced ulcerative colitis in mice. 2011a).Maintaining the pure starter cultures and preparation of the cultures for large volume inoculations in the industry atmosphere, although may not be impossible, are time consuming and tedious processes with chances of high contamination. Trop Agri Res Ext 13:94a€“98Kaushal D, Kansal VK (2012) Dahi containing Lactobacillus acidophilus and Bifidobacterium bifidum improves phagocytic potential of macrophages in aged mice. Instead, the bulk freeze dried (BFD) starter cultures provide convenience, reliability and the ideal inoculum for direct-to-vat inoculation (DVI) and it is the preferred method because of the consistency and security of the culture (Labigne and Kumar 2007). The most commonly used method for the production of concentrated starter cultures is freeze-drying (Palmfeldt and Hahn-HA¤gerdal 2000). Innovative techniques in the starter culture preservation have been reviewed (Morgan et al.
The production of bulk starter cultures devoid of contamination is the corner stone for successful manufacture of fermented products especially of milk based preparations. Addition of the concentrated cultures directly to the vat for product preparation is a breakthrough in the production of fermented foods, which ensures standardization and a high degree of control over the fermentation (Leroy and De Vuyst 2004). Report on the use of DVI cultures for the production of probiotic fermented milks and yoghurt is available (La Torre et al. High viability of the cultures in BFD starters is important for use in DVI applications (Santivarangkna et al. Although the performance of lactic cultures in cow milk is well established, very few reports are available on comparative analysis of culture performance among different species of milk (Dutta et al.
Of the total world milk produced, buffalo milk currently constitutes around 13A % and India is the major producer of buffalo milk (IDF 2008). The advantage and problems (Sindhu 1995) and suitability (Sindhu 1996) of buffalo milk for the processing and preparation of various dairy products have been reported. As a result, technologies should be focused on using buffalo milk for the production of diversified products, including fermented dairy foods, which can meet the national and international requirement (Kumar et al.
To achieve this objective, one needs to know the performance of starter cultures in buffalo milk, along with other sources of milk. Use of buffalo milk has been reported for the preparation of dahi (Jayamanne and Samarajeewa 2010, Vijayendra and Gupta 2012a) and yoghurt (Ghadge et al.
The scope and applications of BFD cultures can be widened, if these cultures can perform well in milk obtained from various source like cows and buffalos. Very few reports are available on the performance of starter cultures in whole milk (Dutta et al. Besides, viability and stability, the metabolic activity of the freeze dried cultures is also more important for its use at commercial level.
Therefore, in the present work, for the first time, the viability and biochemical performance of BFD starter cultures of dahi and yoghurt, either alone or in combination with probiotic cultures, were evaluated in standardized cow and buffalo milk.Materials and methodsPreparation of microbial culturesThe mesophilic starter cultures of dahi (named as D consisting - Lactococcus lactic ssp.
Appropriate decimal dilutions of dahi culture combinations (D and DAB) were spread on yeast dextrose (YD) agar plates, whereas, dilutions of the yoghurt cultures combinations (Y and YAB) were spread on tryptone glucose vegetable (TGV) agar. The viable count was determined and expressed in log10 colony forming units (cfu) per g.Culture activity (CA) test was performed as per the procedure detailed by Horrall and Elliker (1950) and the results were recorded as % lactic acid. Acetaldehyde and diacetyl content of the yoghurt and dahi samples, respectively, was estimated by the method of Lindsay and Day (1965) and Pack et al. Similarly, Pandya and Khan (2006) have reviewed the differences in the milk from cow and buffalo. The technological suitability of milk from various animal species was compared (BarA‚owska et al.


The mixed yoghurt cultures could take only 4A h in buffalo milk to reach a viable count of approx. However, appreciable difference in viable count of yoghurt starter cultures when grown in cow and goat milk was not observed (Rysstad and Abrahamsen 1987).Fig. 1Viable count of starter cultures in dahi and yoghurt prepared using standardized buffalo milk D: mesophilic dahi cultures (Lactococcus lactic ssp. Dahi culture D was found to be active both in buffalo and cow milk samples with a very close CA factor (04.
Significant difference in the TA among culture combinations D and DAB in any type of milk was not observed.
However, the VA produced by culture combination DAB was significantly lower than that produced by culture combination D in both sources of milk.
The amount of diacetyl produced by the culture combination D in buffalo milk did not differ significantly with that of cow milk and similar trend was noticed with DAB. However, the diacetyl content produced by DAB was significantly lower than that of D in both types of milk. The trend in PA of cow and buffalo milk dahi samples was comparable to that of diacetyl production with both the combination of cultures. The PA was less in dahi produced by using probiotic culture combination than with that of the combination without probiotic cultures. Though minor differences in the CA of both the cultures in cow and buffalo milk curds can be observed, these are not of significance. However, the TA of yoghurt samples fermented with culture combination Y was significantly higher than the TA of probiotic yoghurt (YAB) in both cow and buffalo milk. Higher TA is the resultant of higher microbial activity and due to increased production of lactic acid. It results in better coagulation of casein and digestibility of milk protein.Both the culture combinations (Y and YAB) exhibited slightly more VA production in buffalo milk than in cow milk. The VA produced by probiotic yoghurt culture combination (YAB) both in cow milk and buffalo milk was higher than that of culture combination Y in these types of milk. This is correlating with the report of Vijayendra and Gupta (2012b), who have also noticed increase in volatile acidity in probiotic yoghurt than in plain yoghurt.Growth of yoghurt starter cultures was faster in buffalo milk and it produced slightly more acetaldehyde content in buffalo milk rather than in cow milk, which resulted in high organoleptic quality of yoghurt (Singh and Kaul 1982). However, addition of probiotic cultures significantly enhanced the production of acetaldehyde content in both types of milk. Production of low amount (6a€“9A ppm) of acetaldehyde was noticed in goatsa€™ milk than in cowsa€™ milk (18A ppm) and similar trend was observed in the production of diacetyl and acetoin by yoghurt starter cultures (Rysstad and Abrahamsen 1987). However, the amount of acetaldehyde produced in cowsa€™ milk without added threonine was significantly higher than in goatsa€™ milk without addition of threonine (Rysstad et al. With regard to PA, significant difference was not observed between yoghurt made with either cow or buffalo milk.
Similarly, no difference between Y and YAB cultures either grown in cow milk or buffalo milk was noticed and it is in agreement with a recent report (Vijayendra and Gupta 2012b). However, liberation of more tyrosine in buffalo milk was reported (Singh and Ranganathan 1978) and significantly higher PA in probiotic yoghurt (yoghurt cultures supplemented with either L. This may be due to the variation in culture combinations used or difference in composition of milk of different species (Singh and Ranganathan 1978).In conclusion, it may be observed that no appreciable difference was noticed in the activity and biochemical performance of all the four culture combinations (D, DAB, Y and YAB) irrespective of the type of milk (cow or buffalo) used.
This was in agreement with the findings of Khanna and Singh (1979) that had made similar observation with yoghurt starters in buffalo and cow milk samples.



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