ANTIBACTERIAL AND ANTIOXIDANT PROPERTIES OF CHAKKA WHEY BASED BEVERAGE

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dc.contributor.authorTHUPAKULA SARASWATHI
dc.date.accessioned2022-09-09T11:08:06Z
dc.date.available2022-09-09T11:08:06Z
dc.date.issued2019-08
dc.description.abstractThe 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. But, then_US
dc.identifier.urihttps://krishikosh.egranth.ac.in/handle/1/5810187524
dc.language.isoEnglishen_US
dc.pages156en_US
dc.publisherKARNATAKA VETERINARY ANIMAL FISHERIES SCIENCES UNIVERSITY.en_US
dc.subDairy Microbiologyen_US
dc.themeDAIRY MICROBIOLOGYen_US
dc.these.typeM.V.Sc.en_US
dc.titleANTIBACTERIAL AND ANTIOXIDANT PROPERTIES OF CHAKKA WHEY BASED BEVERAGEen_US
dc.typeThesisen_US
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