Anoop Singh Chauhan ¹, S. P. Singh ¹, K. V. Singh ¹, S. J. Singh ¹

Affiliations
1 Department of Animal Husbandry & Dairying, C. S. Azad University of Agriculture & Technology, Kanpur, U.P- 208002, IN

Abstract

Study was conducted to evaluate the effect of various four storage periods (0 day, 5 days, 10 days and 15 days) and four different types of milk (cow milk, buffalo milk, combined milk and skim milk) used for the preparation of Rabri. These samples were stored at 5˚C, and evaluated the three species of microorganisms (standard plate count X 105 Cfu/g, coliform count X 102 Cfu/g and yeast&mould count X 102 Cfu/g) which were noticed during storage. This evaluation process replicated thrice. The various storage periods and four different types of milk used for the preparation of Rabri, affected significantly at 0.1 % level of significance but the microbial populations were not affected significantly at 5% level of significance. The interaction between storage periods and milk, storage periods and microbes and milk and microbes significantly affected at the level of 0.1%. The overall interaction among storage period, milk and microbes found to be non-significant effect at 5% level of significance. The intensity of contamination was depending on types of milk and days of storage periods. The presence of total solids plays role in growth of microbes such as least number of cfu/g present in sample prepared by buffalo milk, whereas highest noticed in skim milk. The role of storage periods, as Rabri samples got old the intensity of contamination and growth of microbes increased. Least number of cfu /g noticed at 0 day and highest at 15 days of storage. The significant increase in SPC was observed after 10 to 15 days, but non-significant growth of coliform count and yeast mould count was noticed between 0 to 10 days of storage but growth was observed after 10 days of storage. It was recommended that the best quality of Rabri can be obtained by using buffalo milk at current day of preparation, the least microbial load was found at 0 to 10 days of storage but it would be remain consumable up to 15 days when it stored at 5˚C.

Keywords

Microorganism And Quality, Milk, Rabri, Storage Periods

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Kunwar Vikash Singh ¹, S. P. Singh ¹, Anoop Singh Chauhan ¹, Shilpi Singh ²

Affiliations
1 Department of Animal Husbandry and Dairying, C.S. Azad University of Agriculture & Technology, Kanpur – 208002, IN
2 Department of Food Science and Technology, Panjab Agriculture University Ludhiana, Panjab, IN

Abstract

A study was carried out during the year of 2012 and 2014 at Department of Animal Husbandry and Dairying, C.S. Azad university of Agriculture and technology, Kanpur -208002. The chemical evaluation of Misti Dahi prepared from various composition of different milk was the objective of present study. The treatments i.e., 100% buffalo milk (A1), 50% buffalo milk + 25% soy milk (A2), 50% buffalo milk + 50% soy milk (A3) and 25% buffalo milk + 25% soy milk (A4) were tested. In each batch, four levels of sugar was added i.e., B1 (10%), B2 (12%), B3 (14%) and B4 (16%). After adding of sugar, the each batch was inoculated with starter culture Lactococcus lactis subsp. lactis with 2% inoculum (C1), Lactococcus lactis subsp. cremoris with 2% inoculums (C2) and Bifidobacterium bafidum 2% inoculums (C3). These were further divided in two batches and each batch was allowed to incubate at 300C (D1) and 370C (D2) temperature. After that the storage studied were carried out on fresh product (E1- 0 days storage), after 7 days storage (E2) and after 14 days storage (E3). Pure buffalo milk was found most suitable, while 75% buffalo milk + 25% soy milk also at par in respect of chemical qualities of Misti Dahi. The overall maximum fat, lactose, ash and total solids content were noted in samples prepared from 100% buffalo milk with 10% sugar by the use of Lactococcus lactis subsp. lactus culture at 370C incubation temperature at freshly prepared (0 day storage period).

Keywords

Bifidobacterium bifidum, Chemical Qualities, Lactococcus lactis, Misti Dahi

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Kunwar Vikash Singh ¹, S. P. Singh ¹, Anoop Singh Chauhan ¹, Shilpi Singh ²

Affiliations
1 Department of Animal Husbandry and Dairying, C.S. Azad University of Agriculture and Technology, Kanpur – 208002, Uttar Pradesh, IN
2 Department of Food Science and Technology, Punjab Agriculture University, Ludhiana- 141004, Punjab, IN

Abstract

A study was conducted to evaluate the effect of soy milk on sensory attributes of dahi, which was prepared by using soy milk and milk combinations in various ratios, viz. 100% buffalo milk (A1), 50% buffalo milk + 25% soy milk (A2), 50% buffalo milk + 50% soy milk (A3) and 25% buffalo milk + 25% soy milk (A4) were tested. In each batch, four levels of sugar was added i.e., B1 (10%), B2 (12%), B3 (14%) and B4 (16%). After adding of sugar, the each batch was inoculated with starter culture Lactococcuslactis subsp. lactis with 2% inoculum (C1), Lactococcus lactis subsp cremoris with 2% inoculums (C2) and Bifidobacteriumbifidum 2% inoculums (C3). These were further divided in two batches and each batch was allowed to incubate at 30°C (D1) and 37°C (D2) temperature. After that the storage studied were carried out on fresh product (E1- 0 days storage), after 7 days storage (E2) and after 14 days storage (E3). These samples are stored at 5°C at refrigeration temperature. In sensory attributes the scores of flavor, body and texture, color and appearance and sweetness were determined. The evaluation process replicated thrice. Statistically factorial CRD are applied for analysis of the data. The best sensory quality of Misti Dahi was obtained from 100% buffalo milk with 12% sugar by the use of 2% inoculums with Lactococcus lactis subsp. lactics culture at 37°C incubation temperature and freshly prepared (0 day storage period), while 75% buffalo milk + 25% soy milk also at par in respect of sensory qualities of Misti Dahi.

Keywords

Flavour, Misti Dahi, Sensory Quality, Storage Period and Sweetness

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