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1995 - 199912010 - 20193
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Subject: Dairy Science ×

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    ThesisItemOpen Access
    DEVELOPMENT OF LOW CALORIE YOGHURT INCORPORATING MANNITOL PRODUCING LACTIC ACID BACTERIA
    (COLLEGE OF VETERINARY AND ANIMAL SCIENCES-MANNUTHY,THRISSUR, 2019) LEJANIYA. A. S; R. Geetha
    The objective of this study was to develop low calorie functional yoghurt by incorporating mannitol producing lactic acid bacteria. Ten lactic acid bacterial isolates from curd, available in the Department of Dairy Science, CVAS, Mannuthy, were screened to find out mannitol production potential. Four isolates were found to be better mannitol producers and were identified by PCR technique and subsequent sequencing as Enterococcus faecium strain Gr17, Lactobacillus rhamnosus strain 6870, Leuconostoc pseudomesenteroides IMAU: 11666 and Lactobacillus plantarum subsp. plantarum strain NMB8. Optimization studies were formulated in a batch bioreactor at different temperatures (33, 37 and 42 °C), pH (6, 6.5 and 7) and providing agitation (100 rpm)/non-agitation. A higher mannitol yield (1.63 ± 0.16 g/l) was observed from Leuconostoc pseudomesenteroides IMAU: 11666 against standard Leuconostoc mesenteroides (1.30 ± 0.10 g/l) at 42°C, pH 7 and 100 rpm agitation. Functional yoghurt TI and T2 was prepared using L. pseudomesenteroides as adjunct culture along with standard yoghurt cultures. Control (C) was prepared with standard yoghurt cultures, whereas C1 and C2 were added with L. mesenteroides as adjunct culture along with standard yoghurt cultures. Sample T2 and C2 were supplemented with 4 per cent sugar. Significantly high (p≤0.05) mannitol content was observed in functional yoghurt samples T1 (12.27 ± 0.18 g/l) and T2 (14.13 ± 0.30 g/l) when compared to control samples. Calorific value obtained for yoghurt samples viz., C1, C2, T1, and T2 (86, 95, 98 and 92 kcal/100g respectively) was less than control yoghurt C (99 kcal/100gm). Microbial and chemical quality parameters of the functional yoghurt were in safe and acceptable zone. On sensory evaluation of yoghurt samples, significantly higher overall score and flavour score was observed for sample T2. It can be concluded that Leuconostoc pseudomesenteroides can be added to develop low calorie yoghurt with acceptable sensory, chemical and microbial quality.
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    ThesisItemOpen Access
    SOLIDS-NOT-FAT (SNF) PROFILE OF CROSSBRED COW MILK
    (COLLEGE OF VETERINARY AND ANIMAL SCIENCES-MANNUTHY,THRISSUR, 2018) ANJALI. C. B; C. T.SATHIAN
    A study was conducted for screening of milk samples from crossbred cows for the incidence of low SNF and analyse the milk composition to find out milk constituents leading to low SNF. A total of 274 morning milk samples were collected from organized farms and individual households in Thrissur district. The samples were categorized into different groups based on their SNF content, fat per cent, stage of lactation of the cow, CMT score of the milk samples, milk yield of the cow, parity of the cow, season of sample collection, and type of milking. There were 121 milk samples with low SNF (<8.3 per cent). It was noticed that Incidence of low SNF cases (44 per cent) were more prevalent than low fat cases (19 per cent). Milk samples with low lactose (42), low protein (10) and Low lactose + low protein (69) resulted in drop in SNF. Statistical analysis of the data revealed that CMT score of the milk samples had significant (P<0.05) positive influence on protein content, lactose content and SNF content. Lactose content had significant (P<0.01) positive correlation with protein and SNF contents of milk. Low lactose (below 4.5 percent) samples were further analysed for total viable count, somatic cell count and subjected to antibiotic sensitivity test. Low milk protein (below 3 per cent) samples were subjected to estimation of casein, whey protein, total nitrogen and milk urea nitrogen. Low casein (below 2.6 per cent) samples were subjected to gel electrophoresis. All bands of casein (α, β and Κ) were present in all the samples. Stage of lactation had a significant (P<0.05) positive influence on fat and total solids percentage. Farm trials were conducted in cows with low SNF depending on the constituent affected. Cows with low lactose were treated with antibiotics. A significant (P<0.01) positive improvement in the lactose percentage and SNF percentage of the milk could be obtained by therapy and Gentamicin was most effective antibiotic. Feeding of bypass protein rich diet to cows in high plane of nutrition with low protein in milk did not bring about any improvement in SNF.
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    ThesisItemOpen Access
    DEVELOPMENT AND QUALITY EVALUATION OF FUNCTIONAL ICE CREAM FROM GOAT MILK
    (COLLEGE OF VETERINARY AND ANIMAL SCIENCES-MANNUTHY,THRISSUR, 2018) AJISHA ROBINS; K. Radha
    A study was carried out to develop functional ice cream from goat milk. Low fat, low calorie and synbiotic ice cream varieties were developed from goat milk. Ice cream samples were evaluated based on their physico-chemical, microbiological and sensory qualities during 0th, 15th and 30th days of storage. Low fat ice cream was prepared by incorporating whey protein concentrate (WPC) as a fat replacer. The protein content of low fat ice cream incorporated with WPC was significantly higher (p<0.01) than control. An increase in total solids content was noticed during storage. Gradual increase in titratable acidity was noticed in skim milk control (p<0.01).There was no significant difference in coliform and total viable count between treatments. Sensory evaluation revealed that there was no significant difference in flavour, body and texture, colour and appearance between low fat ice cream and full fat control. Skim milk control had very low acceptance as compared to low fat ice cream (p<0.01). Low calorie ice cream was prepared by using stevia leaf powder as a low calorie sweetener. The protein content of low calorie ice cream was higher (p<0.01) than control. Meltdown time was also higher in low calorie ice cream (p<0.01) than control. An increase in titratable acidity was noticed during storage (p<0.01). Sensory evaluation revealed no significant difference between low calorie ice cream and control in the fresh samples. However, during storage the sensory scores declined for low calorie ice cream (p<0.05). Synbiotic ice cream was prepared by using inulin as a prebiotic and Lactobacillus plantarum UBLP-40 as a probiotic. Synbiotic ice cream showed higher whipping ability (p<0.05) than control. Synbiotic ice cream had significantly higher (p<0.05) body and texture scores than control during 30th day of storage. There was no significant difference in fat, protein, meltdown time, weight per litre, coliform count, total viable count, probiotic count and sensory parameters upon storage.
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    ThesisItemOpen Access
    EFFECT OF LACTOSE HYDROLYSED CONDENSED WHEY AND Bifidobacterium bitidum IN YOGURT
    (COLLEGE OF VETERINARY AND ANIMAL SCIENCE,MANNUTHY, 1995) BEENA A. K; Prasad, V
    An experiment was conducted to assess the possibilities of utilising whey solids in the form of condensed whey or lactose hydrolysed condensed whey as a substitute for NDM. Their effect was also studied in conjunction with B. bifidum as a dietary adjunct. A detailed review of literature has been presented on the issues of lactose intolerance, hypercholesteraemia, beneficial effects of lactic acid bacteria in alleviating these conditions and also on acid tolerance and bile tolerance of cultures used in the present study. Methodology for the condensation of cheese whey, estimation of lactose in whey, p-galactosidase specific activity in the products, total cholesterol, HDL-cholesterol and triglycerides in serum, assessment of acid tolerance and bile tolerance of lactic cultures used here have been detailed. The experiment comprised of preparation of yogurt and bifidus yogurt using three methods of fortification viz. skim milk powder, condensed whey and lactose hydrolysed condensed whey. The products prepared were then analysed for p-galactosidase specific activity. Hypocholesteraemic and growth promoting effects of these products were assessed in a biological study using rats. Hypocholesteraemic and growth promoting effocts of wholo milk was also asssssod in tha biological study. Acid tolerance and bile tolerance of lactic cultures used in this study were also determined, in vitro. From the above study, following conclusions were made. 1. p-galactosidase specific activity was noticed in substantial amount, in yogurt under different treatments. Bifidus yogurt showed a reduction in p-galactosidase specific activity, however, the activity was found to be enhanced when fortification was done with lactose hydrolysed condensed whey indicating that bifidus yogurt fortified with lactose hydrolysed condensed whey is superior. 2. No significant hypocholesteraemic effect was noticed in rats due to consumption of milk. All the rats fed with yogurt and bifidus yogurt except that given yogurt A^ showed a substantial reduction in serum LDL-cholesterol level and cardiac risk factor. However, bifidus yogurt supplemented with whey proteins showed maximum hypocholesteraemic effect and lowest cardiac risk factor showing the superiority of bifidus yogurt with whey proteins. 3. All rats given yogurt and bifidus yogurt showed a better daily weight gain when compared to the group fed whole milk along with feed and cholesterol. 4. Evaluation of acid tolerance of lactic cultures showed that, among the three cultures tested, B. bifidum exhibited maximum acid tolerance followed by salivarius ssp. thermophilus. L. delbrueckii spp. hulgaricus was found to be acid sensitive. 5. Bile tolerance study of pure and active cultures revealed that none of the tested cultures were completely inhibited by bile indicating these, cultures were bile tolerant to some extent.