DEVELOPMENT OF ARTIFICIALLY CARBONATED FERMENTED MILK
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Date
2009
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Publisher
Anand Agricultural University, Anand
Abstract
Carbonated fermented milk occupies a prime position in
present era since they have been nutritionally proven and time
tested for safety and acceptability. Soft drinks have a huge market
all over the world. However, as people are becoming more conscious
about health & nutrition, and the society has been aware of the
hazardous effects of soft drinks, a special niche for self carbonated
nutritious fermented milk based drink is emerging. Typical
carbonated milks are Kefir and Koumiss, which are known since ages
in the regions between Eastern Europe & Mongolia for their sensory
characteristics including sparkling taste and alcoholic flavor. They
have health potential due to live microflora, certain peptides,
soluble and insoluble polysaccharides. However, control of
carbonation and yeast fermentation are major problem in such
products. Hence, an artificially carbonated fermented milk without
alcohol in the product shall be more appreciated
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Keywords
Dairy Microbiology, Analysis