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Vol. 10, Special Issue 10 (2021)

Optimization of starter culture to develop healthy goat milk shrikhand

Author(s):
Vivek Sahu, Vikas Pathak, Meena Goswami and Priya
Abstract:
The present study was conducted to optimize the starter culture (NCDC-159) level (%) i.e. 2.0 (C1), 2.5(C2) and 3.0 (C3) % for preparation of goat milk shrikhand. The pH values decreased while titratable acidity increased significantly (P<0.05) with increased culture levels. Ash content of C1 whereas brix values of C2 were significantly (P<0.05) higher than other treatments. The values of all textural parameters values were significantly (P<0.05) higher in C2 than C1 and C3, whereas lightness values of C1 and C2 were significantly (P<0.05) than C3. Among the sensory attributes, flavour, texture, sweetness and overall acceptability scores of C2 were significantly (P<0.05) higher. Therefore, goat milk shrikhand prepared 2.5% NCDC-159 starter culture as found optimum.
Pages: 1473-1477  |  569 Views  166 Downloads
How to cite this article:
Vivek Sahu, Vikas Pathak, Meena Goswami and Priya. Optimization of starter culture to develop healthy goat milk shrikhand. The Pharma Innovation Journal. 2021; 10(10S): 1473-1477. DOI: 10.22271/tpi.2021.v10.i10St.8954

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