Research Article

Asian Journal of Dairy and Food Research, volume 38 issue 4 (december 2019) : 315-317

Development of Long Shelflife Probiotic Lassi

Manuka Krishna, B.V. Venkateshaiah, R. Prabha

Affiliations

¹Department of Dairy Microbiology Dairy Science College KVAFSU, Hebbal Bengaluru-560 024, Karnataka, India.   

Submitted16-10-2019|
Accepted04-11-2019|
First Online 04-01-2020|
doi 10.18805/ajdfr.DR-1485

Cite article:- Krishna Manuka, Venkateshaiah B.V., Prabha R. (2019). Development of Long Shelflife Probiotic Lassi. Asian Journal of Dairy and Food Research. 38(4): 315-317. doi: 10.18805/ajdfr.DR-1485.

ABSTRACT

Lassi was prepared by inoculating different combinations of starter cultures like LS1 - Lactobacillus delbrukii ssp bulgaricus, Streptococcus thermophilus, Bifidobacterium bifidum NCDC15; LS2 - L. delbrukii ssp bulgaricus, S.thermophilus, L.acidophilus NCDC232 and LS3 - S.thermophilus, B.bifidum NCDC15, L.acidophilus NCDC232 at 3% (1:1:1) into heat treated milk. Lassi was standardized to 10% total milk solids and 10% sugar by using probiotic dahi and sugar syrup. Lassi prepared from LS3 - S.thermophilus, B.bifidum NCDC15, L.acidophilus NCDC232 secured highest sensory score than the other combinations and the shelflife of lassi was increased by 6 days compared to control lassi prepared from L.bulgaricus and S.thermophilus. The increased shelflife may be due to exclusion of L.bulgaricus from fermentation process thus decreased post acidification during refrigerated storage increasing viability of probiotic cultures.

KEYWORDS

REFERENCES

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Research Article

Development of Long Shelflife Probiotic Lassi

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