Development of Technology for Manufacture of Probiotic Shrikhand
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Date
2013
Authors
Journal Title
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Publisher
Anand Agricultural University, Anand
Abstract
the present study, different combination of probiotic starter culture used for
Shrikhand viz., Streptococcus thermophilus (NPC), Acidophilus Bifidobacterium yoghurt
culture (PC 1), Yo-flex + Lactobacillus helveticus (PC 2), Yo-flex + Lactobacillus
rhamnosus (PC 3), Streptococcus thermophilus + Lactobacillus helveticus (PC 4) and
Streptococcus thermophilus+ Lactobacillus rhamnosus (PC 5). The culture Streptococcus
thermophilus (NPC) was used for control-Shrikhand.
The Shrikhand samples, as per need of the experimentation
Description
Keywords
Dairy Technology, Study, Study