OPTIMIZATION OF BULK CULTURE PROPAGATION FOR THE PRODCTION OF MISTI DAHI
| dc.contributor.advisor | RAMACHANDRA, B. | |
| dc.contributor.author | PALEPU PAVAN KUMAR | |
| dc.date.accessioned | 2023-12-14T11:48:52Z | |
| dc.date.available | 2023-12-14T11:48:52Z | |
| dc.date.issued | 2021-07-01 | |
| dc.description.abstract | The misti dahi prepared was studied for the effect of sugar, total solids, inoculum levels and caramel flavours on the performance of cultures of Lactococcus lactis ssp. cremoris, Streptococcus thermophilus and Lactobacillus delbrueckii ssp. bulgaricus alone and in combination. Sugar at 12.0 per cent got highest overall acceptability score of 8.58, 8.00 and 8.75 using Lactococcus lactis ssp. cremoris, Streptococcus thermophilus and Lactobacillus delbrueckii ssp. bulgaricus alone and in combination at 1.0 and 2.0 per cent respectively. The misti dahi made with total solids of 31.0 per cent got highest over acceptability score of 8.08, 8.58 and 8.25 using Lactococcus lactis ssp. cremoris, Streptococcus thermophilus and Lactobacillus delbrueckii ssp. bulgaricus alone and in combination at 1.0 and 2.0 per cent respectively. The misti dahi made with 12.0 and 31.0 per cent sugar and total solids at different levels of inoculum 0.5, 1.0, 1.5 and 2.0 per cent of Lactococcus lactis ssp. cremoris scored highest of 8.00 at 1.0 per cent inoculated culture compared to the other inoculum levels, while misti dahi prepared form 2.0 per cent yoghurt culture got overall highest score of 8.16 when compared to the other levels. In case of misti dahi produced from the mixed cultures of Lactococcus lactis ssp. cremoris and yoghurt culture, misti dahi made with yoghurt culture alone scored highest of 8.00. The misti dahi prepared using natural and artificial flavours, the overall acceptability scores of 8.25 misti dahi made using natural was best. The storage stability of misti dahi was analysed at room and refrigeration temperatures. The misti dahi losts its quality in a single day and 15th days at room temperature (27±1 °C) and refrigeration temperature (5 °C) respectively. | |
| dc.identifier.uri | https://krishikosh.egranth.ac.in/handle/1/5810203003 | |
| dc.language.iso | English | |
| dc.pages | 146 | |
| dc.publisher | KARNATAKA VETERINARY, ANIMAL AND FISHERIES SCIENCES UNIVERSITY, BIDAR – 585 401 | |
| dc.sub | Dairy Microbiology | |
| dc.theme | Dairy Microbiology | |
| dc.these.type | M.Tech. | |
| dc.title | OPTIMIZATION OF BULK CULTURE PROPAGATION FOR THE PRODCTION OF MISTI DAHI | |
| dc.type | Thesis |