Vol. 7, Issue 2 (2019)
Chemical composition of dahi prepared from whole Murrah buffalo milk using Lactobacillus plantarum CRD 2 and Lactobacillus rhamnosus CRD 9 probiotics cultures
Author(s): Kuladip Prakash Shinde, Ramesh Chandra, Chand Ram Grover, Sunita Verma and Shailesh Kumar Gupta
Abstract: The present experiment was carried out at ICAR-National Dairy Research Institute, Karnal (Haryana) to study the chemical composition of Dahi prepared from whole Murrah buffalo milk using Lactobacillus plantarum CRD 2 and Lactobacillus rhamnosus CRD 9 probiotics cultures. Whole Murrah Buffalo milk was collected from Livestock Research Centre, National Dairy Research Institute, Karnal (Haryana). Milk samples were scanned for the determination of quantity of total solid, fat, protein, lactose, solid not fat (SNF) present in milk sample and found that the percent fat, protein, lactose, solid not fat (SNF), total milk solids (TS), acidity and pH in milk were 7.85±0.09, 3.78±0.07, 5.17±0.06, 9.69±0.10, 17.55±0.11, 0.15±0.08 and 6.74±0.05 respectively. A freeze-dried pure culture of Lactobacillus plantarum CRD 2 and Lactobacillus rhamnosus CRD 9 procured from the Synbiotic functional foods laboratory number-107, Dairy Microbiology Division, National Dairy Research Institute, Karnal (Haryana). Purity and morphology of cultures were determined by Gram’s and negative staining. Both the cultures were activated in MRS broth and it was reported that broth contain 108 cfu/ml. One loop of inoculums from this broth used to ferment milk i.e. Dahi as source of starter culture. Starter culture was added at the rate of 1% and found that the percent fat, protein, lactose, solid not fat (SNF), Total milk solids (TS), Acidity and pH in fermented milk (Dahi) were 7.88±0.11, 3.83±0.08, 4.18±0.12, 9.62±0.14, 7.58±0.21, 0.69±0.09 and 4.39±0.03 for Lactobacillus Plantarum CRD 2 while 7.82±0.14, 3.81±0.06, 4.11±0.17, 9.64±0.19, 17.53±0.14, 0.72±0.06 and 4.31±0.07 for Lactobacillus rhamnosus CRD 9 respectively.
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How to cite this article:
Kuladip Prakash Shinde, Ramesh Chandra, Chand Ram Grover, Sunita Verma, Shailesh Kumar Gupta. Chemical composition of dahi prepared from whole Murrah buffalo milk using Lactobacillus plantarum CRD 2 and Lactobacillus rhamnosus CRD 9 probiotics cultures. Int J Chem Stud 2019;7(2):885-888.
