Dr. J.B. PrajapatiNihir P. Shah2017-06-272017-06-272009http://krishikosh.egranth.ac.in/handle/1/5810023517Carbonated 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 appreciatedenDairy MicrobiologyAnalysisThesis