Vol. 7, Issue 7 (2018)

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.