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Author: CHETAN N ADIVER × End date: 2021 × Start date: 2021 ×
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    ThesisItemOpen Access
    PHYSICO - CHEMICAL CHARACTERIZATION OF PROBIOTIC GOAT (Capra aegagrus hircus) MILK LASSI
    (KARNATAKA VETERINARY, ANIMAL AND FISHERIES SCIENCES UNIVERSITY, BIDAR, 2021-07-01) CHETAN N ADIVER; JAYASHRI P. HIREMATH
    Caprine milk is known as naturally homogenised milk known for its unique composition, and therapeutic values and exhibits wide variation in physico-chemical and technological characteristics as an impact in preparation of dairy products. Hence an attempt has been made in the present investigation to study the compositional, physicochemical characteristics and its utilization in the preparation of probiotic lassi. Goat milk analysed for components like total solids, fat, protein, lactose and ash and its values are 11.88 %, 3.65 %, 4.25 %, 3.15 %, 0.83 % respectively. The goat milk had specific gravity, viscosity, surface tension, and pH and acidity values of 1.029, 1.80 cP, 54 dynes/cm, 6.8 and 0.17 % LA respectively. Probiotic lassi was prepared by using goat milk with different levels of dahi culture, probiotic culture, sugar syrup and LMP to study sensory and physicochemical attributes. The probiotic goat milk lassi was found to be optimized with 2 % dahi culture Lactococcus lactis ssp. cremoris and 4 % probiotic culture Lactobacillus casei, 12 % sugar syrup and 0.4 % LMP showed good sensory attributes. Storage studies at 5 ± 1 °C revealed that the product retained quality and acceptability up to 6 days. During storage, there was an increase in titratable acidity (% LA), FFA (μeq/g) and % soluble nitrogen and viscosity (cP). The viability counts of Lactobacillus casei in experimental lassi were higher than control, coliforms counts were nil throughout storage period but yeast and mold was appeared after 6 days of storage. The product had a good shelf life upto 6 days under refrigeration temperature (5 ± 1 °C) of storage.