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Anand Agricultural University, Anand

Anand Agricultural University (AAU) was established in 2004 at Anand with the support of the Government of Gujarat, Act No.(Guj 5 of 2004) dated April 29, 2004. Caved out of the erstwhile Gujarat Agricultural University (GAU), the dream institution of Sardar Vallabhbhai Patel and Dr. K. M. Munshi, the AAU was set up to provide support to the farming community in three facets namely education, research and extension activities in Agriculture, Horticulture Engineering, product Processing and Home Science. At present there seven Colleges, seventeen Research Centers and six Extension Education Institute working in nine districts of Gujarat namely Ahmedabad, Anand, Dahod, Kheda, Panchmahal, Vadodara, Mahisagar, Botad and Chhotaudepur AAU's activities have expanded to span newer commodity sectors such as soil health card, bio-diesel, medicinal plants apart from the mandatory ones like rice, maize, tobacco, vegetable crops, fruit crops, forage crops, animal breeding, nutrition and dairy products etc. the core of AAU's operating philosophy however, continues to create the partnership between the rural people and committed academic as the basic for sustainable rural development. In pursuing its various programmes AAU's overall mission is to promote sustainable growth and economic independence in rural society. AAU aims to do this through education, research and extension education. Thus, AAU works towards the empowerment of the farmers.

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Subject: Dairy Microbiology × Author: Dhole, Parshuram Tukaram × End date: 2021 × Type: Thesis × Thesis Type: Ph.D ×
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    ThesisItemOpen Access
    PREPARATION OF CHEESE WHEY BEVERAGE CONTAINING SELECTED PROBIOTIC CULTURES
    (AAU, Anand, 1997) Dhole, Parshuram Tukaram; Sannabhadti, S. S.
    Whey is produced during manufacturing of cheese, paneer, chhana, casein and related products. More and more dairy plants are engaged in production of cheese. The whey contains half of milk solids, which are wasted into sewage. Lactobacillus acidophilus and bifidobacteria are known to provide several nutritional and therapeutic benefits to the host. Considering the importance of whey utilization and nutritional and therapeutic benefits of Lb. acidophilus and bifidobacteria in human health, the present study was planned to develop a value added and organoleptically acceptable whey beverage containing probiotic cultures. The four cultures of Lb. acidophilus (V3 = C1 , I4 = C2, H3 = C3 and C2 = C4 ) and two cultures of Bifid, adolescentis (NUB = Bl and TUB = B2) were used to develop cheese whey beverage from mixed whey (with 1:1 proportion of sweet and salted Cheddar cheese whey). The sweet Cheddar cheese whey contained on an average lactose 4.75 per cent, protein 0.75 per cent, salt 0.22 per cent, ash 0.41 per cent, fat 0.15 per cent and total solids 6.50 per cent, while salted Cheddar cheese whey contained on an average lactose 4.50 per cent, protein 0.80 per cent, salt 1.35 per cent, ash 1.50 per cent, fat 0.30 per cent and total solids 8.50 per cent. In growth pattern studies, all the cultures showed similar trend in sweet, salted and mixed whey. The growth increased at faster rate between 0 to 8 h, reaching log10 value above 8.5 from the initial values of around 6.5 and then reaching to 9.0 at around 16 h of incubation at 37°C. However, among the three wheys, the mixed whey showed better growth of cultures. The maximum cell population, considerable acidity and end of log periods in the Cheddar cheese whey with Lb. acidophilus and Bifid, adolescentis is achieved in 8 h of incubation at 37°C. Incorporation of 20 per cent tomato juice in mixed whey promoted growth of all the cultures tested. The cultures showed the end of log phases in about 8 h. Apart from this, the incorporation also enhanced the survival, acid production and stability of cultures and helped to mask the odd flavour of whey beverage. The Lb. acidophilus and Bifid. adolescentis individually and in combination showed faster rate of increase in cell population upto 8 h and then entered in stationary phase in cheese whey beverage. All Lb. acidophilus showed marginal increase in cell population upto 16 h and then declined slightly till 24 h, while Bifid, adolescentis showed rise in count even upto 24 h of incubation. Lb. acidophilus CI, C2 or C4 when combined with Bifid, adolescentis Bl or B2 showed increase in cell population in the range of 50 x 10 power 7 to 134.9 x 10 power 7 c.f.u./ml as compared to their individual cell population, which was in the range of 42 x 10 power 7 to 57.5 x 10 power 7 c.f.u./ml at 8 h. But in the subsequent hours of incubation the cell population in combined cultures showed greater degree of reduction as compared to their individual cell population. So looking to the considerably high population achieved in 8 h, this period is recommended for beverage production. The pH of freshly prepared whey beverage considerably reduced on fermentation with various cultures. The drop in pH was maximum with Lb. acidophilus culture C4 (4.65) as compared to other cultures. The Bifid, adolescentis showed pH in range of 5.0 to 5.1. In fresh beverage, the maximum acid production was shown by Lb. acidophilus culture C4 (0.54 per cent lactic acid) which was at par with cultures C4B1, C4B2 and C3B1 but was significantly higher than other cultures. The minimum acidity was produced by C1 and B2 (0.373 per cent L.A.). The drink base which was used for beverage production contained on an average 4.26 per cent lactose. This lactose was degraded by cultures in fresh product in the range of 8 per cent (e.g. B2 fermented beverage had 3.93 per cent lactose) to 18 per cent (e.g. C4B2 fermented beverage had 3.50 per cent lactose). Among the Lb. acidophilus the lactose degrading ability was at par but significantly different in two Bifid, adolescentis. The combinations tried were all at par except C4B2 which showed significantly higher lactose degradation than either individual cultures or all other combinations. In study of total lactic acid content of fresh product, the combination C4B1 showed more (0.69 per cent L.A.) as compared to other cultures and the lowest quantity was produced by culture Bl (0.51 per cent L.A.). The individual Lb. acidophilus produced 0.59 to 0.68 per cent L.A., while Bifid, adolescentis produced total lactic acid in range of 0,512 to 0.546 per cent L.A. In fresh product, Bifid. adolescentis showed more acetic acid (0.12 to 0.16 mg/ml) as compared to Lb. acidophilus (0.039 to 0.056 mg/ml) and culture grown in combination with Lb, acidophilus were unable to produce same amount of acetic acid indicating inhibitory influence on acetic acid production of bifidobacteria when grown in combination. In the fresh product, Lb. acidophilus strains produced volatile acidity in range of 1.1 to 1.4 ml of 0.1 N NaOH/100 ml of distillate, while Bifid. adolescentis produced volatile acidity in the range of 0.90 to 1.47 ml of 0.1 N NaOH/100 ml of distillate. Lb. acidophilus in combination with Bifid, adolescentis Bl produced more volatile acidity as compared to their individual strains. There was no change in protein content in whey beverage fermented with probiotic cultures. The whey beverage fermented with probiotic cultures showed minor variation in chemical composition after eight days of refrigerated storage. In freshly prepared whey beverages, Lb. acidophilus C4 , showed maximum cell population ((125.8 x 10 power 7 c.f.u./ml) as compared to others. Among Bifid, adolescentis, it was at par (57.5 X 10 power 7 c.f.u./ml). In combinations, C3B1 produced maximum cell population (141.2 x 10 power 7 c.f.u./ml) as compared to other cultures. While in refrigerated stored product, a significant reduction in cell population was observed. Lb. acidophilus C3 showed minimum reduction in cell count during storage (13 per cent) while Bifid, adolescentis showed maximum reduction (98 per cent). In combination, C3B1 showed 50 per cent reduction in cell population followed by C4B1 and C2B1. The coliform counts and yeast and mould counts of fresh and stored product were in the limits prescribed by BIS. The study of antibacterial activity of the whey beverage showed that there were no antibacterial influences on E. coli, B. cereus, Ps. aeruginosa, Staph, aureus and Sal. typhi upto 60 h incubation, though the acidity was in range of 0.59 to 1.21 per cent L.A. The antibacterial activity was observed at 72 h of incubation. The average inhibitory influence of culture C3B1 was significantly higher as compared to other cultures except C4B1 and C3. The inhibitory effect was more on E. coli, B. cereus, Sal. typhi compared to Ps. aeruginosa and Staph, aureus. In the sensory evaluation of fresh product, CI showed maximum score of flavour which was at par with C1, C3, C4, ClBl, C3B1, C4B1, C1B2 and C3B2 and Bl showed minimum score of flavour, while in refrigerated product, C3 showed maximum flavour score and was statistically at par with C1, C2, C4, ClBl , C3B1, C1B2, C2B2 and C3B2. Lactobacillus acidophilus CI showed maximum score of colour and appearance as compared to other cultures and it was at par with culture C2. Culture C1B1 scored minimum in fresh product. In stored product, C4B1 scored maximum as compared to other cultures. However, it was at par with other cultures except C4, C3B2 and C4B2. Lactobacillus acidophilus C3 showed maximum overall acceptability which was at par with C1, C2, C4, C1B1, C3B1, C1B2, C2B2 and C3B2. Bifid, adolescentis Bl showed minimum score in fresh product. In refrigerated product stored for 8 days. Lb. acidophilus CI showed maximum score of acceptability among all other cultures. Culture C4B2 scored the lowest. The results of the present investigation revealed that the cheese whey (with 1:1 proportion of sweet and salted Cheddar cheese whey), which has problem of disposal can be converted into value added beverage containing probiotic cultures of Lb. acidophilus and Bifid, adolescentis. The product can be prepared within 8 h and can be stored for 8 days at 5°C.