Growth of Lactic Acid Bacteria in Milk for the Preparation of Functional Frozen Misti Dahi (Sweet Curd)

Authors(2) :-Gayatri Saikia, B. K. Mishra

This study was conducted to evaluate the growth of lactic acid bacteria in the milk for preparation of functional frozen Misti Dahi (Sweet Curd). The identity of the culture was carried out by macroscopy (morphology) and microscopy (Gram straining) method. Cultures were cultivated in 10% (w/v) reconstituted skim milk to check their pH, titratable acidity and lactic acid bacteria count during 0, 3, 6, 9 and 12 hours fermentation at 370C. On the basis of all of the identification tests one strain was identified as Lactobacillus helveticus, and the other strain was identified as Streptococcus thermophilus. The pH of fermented milk decreased from pH 6.42 to 3.11and titratable acidity increased from 0.10% to 0.98% by Lactobacillus helveticus, Streptococcus thermophilus and combination of Lactobacillus helveticus and Streptococcus thermophilus, when incubated for 12 h at 37°C. The number of lactic acid bacteria counts in fermented milk was maximized at this incubation condition. Lactobacillus helveticus, Streptococcus thermophilus and combination of Lactobacillus helveticus and Streptococcus thermophilus strains produced 7.80 to 8.85log cfu/ml of lactic acid in fermented milk at 370C. The present findings suggests that the both the Lactobacillus helveticus and Streptococcus thermophilus cultures alone or in combinations are potential to be used for the preparation of functional frozen Misti Dahi (Sweet curd).

Authors and Affiliations

Gayatri Saikia
Department of Rural Development and Agricultural Production, North-Eastern Hill University, Tura, Meghalaya, India
B. K. Mishra
Department of Rural Development and Agricultural Production, North-Eastern Hill University, Tura, Meghalaya, India

Identification, pH determination, Acidity determination and Lactic acid bacteria count

  1. M. J . Amoroso and M. C.? Manca de Nadra. 1992. World Journal of Microbiology and Biotechnology 8:50-54
  2. S. Hati , V. Sreeja, J. Solanki and J . B. Prajapati. 2015. Indian J. Dairy Sci. 68 (6):584-591
  3. M. Z. Hoque, F. Akter, K. M. Hossain, M. S. M. Rahman, M. M. Billah and K. M. D. Islam. 2010 World Journal of Dairy & Food Sciences. 5 (1): 39-46
  4. F. V. Kosikowski. 1981. Journal of Food Protection. 44 (11):853-856
  5. Y. Liu, M. Chen and C.? Lin. 2002. Asian-Aust. J. Anim. Sci. 15 (4):602-609
  6. T. Musud, K. Sultana and M. A. Shah. 1991. AJAS. 4 (4):329-331
  7. G. A. Ordonez, I. J. Jeon and H. A. Roberts. 2000. Journal of Food Processing Preservation. 24:163-176
  8. S. Younus, T. Musud and T. Aziz.? 2002. Pakistan Journal of Nutrition. 1 (5):226-230
  9. T. Zahoor, S. U. Rahmant and U. Farooq. 2003. Internationl Journal of Agriculture & Biology. 5(1):46-48

Publication Details

Published in : Volume 3 | Issue 8 | November-December 2017
Date of Publication : 2017-12-31
License:  This work is licensed under a Creative Commons Attribution 4.0 International License.
Page(s) : 22-26
Manuscript Number : IJSRST17386
Publisher : Technoscience Academy

Print ISSN : 2395-6011, Online ISSN : 2395-602X

Cite This Article :

Gayatri Saikia, B. K. Mishra, " Growth of Lactic Acid Bacteria in Milk for the Preparation of Functional Frozen Misti Dahi (Sweet Curd), International Journal of Scientific Research in Science and Technology(IJSRST), Print ISSN : 2395-6011, Online ISSN : 2395-602X, Volume 3, Issue 8, pp.22-26, November-December-2017. Available at doi : 10.32628/IJSRST17386
Journal URL : http://ijsrst.com/IJSRST17386

Article Preview

Follow Us

Contact Us