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Vol. 7, Issue 7 (2018)

Effects of zinc on the acidification pattern of fermented milk by yoghurt starter culture

Author(s):
Santosh Kumar Mishra, Ramandeep Kaur, Amit Kumar Barui, Rekha Chawla, Pranav Kumar Singh and S Sivakumar
Abstract:
As an initial investigation of using different Zn2+ concentration to evaluate acidification, the fermentation time, pH and the viable counts of bacteria of fermented milk during fermentation were studied. Fermented milk with 6.0 and 7.0 ppm of Zn2+presents the shortest fermentation time (<4 h) compared with other samples (more than 4 h) except that of the control and sample with 1 ppm of Zn2+ (5 h). Among all fermented milk samples, the counts of S. thermophiles and L. bulgaricus were significantly highest in the addition of 7.0 ppm of Zn2+. Zinc at the concentration of 1.0 ppm had no significant difference compared to the control sample in fermentation time and viable count of S. thermophillus and L. bulgaricus. It seems clear that the prevention of zinc deficiency among young children remains the best policy, not only on moral ground, but also on economic ones. These results of present study will contribute a great deal of work to find an adequate way to prevent zinc deficiency via fermented milk.
Pages: 267-270  |  363 Views  11 Downloads
How to cite this article:
Santosh Kumar Mishra, Ramandeep Kaur, Amit Kumar Barui, Rekha Chawla, Pranav Kumar Singh, S Sivakumar. Effects of zinc on the acidification pattern of fermented milk by yoghurt starter culture. Pharma Innovation 2018;7(7):267-270.
The Pharma Innovation Journal