ANTIBACTERIAL AND ANTIOXIDANT PROPERTIES OF CHAKKA WHEY BASED BEVERAGE
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Date
2019-08
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KARNATAKA VETERINARY, ANIMAL AND FISHERIES SCIENCES UNIVERSITY, BIDAR
Abstract
The present study was aimed to utilization of chakka whey obtained from chakka
using Lactococcus lactis ssp. lactis, yoghurt culture Streptococcus thermophilus and
Lactobacillus delbreuckii ssp. bulgaricus, Befidobacterium sp. These cultures were used
separately and in combination for the preparation of chakka. The chakka whey beverages
added with different levels of sugar at 5, 7.5 and 10 per cent. At the 7.5 per cent sugar
level, the chakka whey beverage prepared from chakka whey obtained from chakka using
yoghurt culture was found to be best among the other cultures. In case of antibacterial
activity of chakka whey and its beverage, there was no antibacterial activity against
E.coli and Salmonella sp