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International Journal of Current Microbiology and Applied Sciences (IJCMAS)
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National Academy of Agricultural Sciences (NAAS)
NAAS Score: *5.38 (2017)
[Effective from January 1, 2017]
For more details click here

ICV 2017: 100.00
Index Copernicus ICI Journals Master List 2017 - IJCMAS--ICV 2017: 100.00
For more details click here
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PRINT ISSN : 2319-7692
Online ISSN : 2319-7706
Issues : 12 per year
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Editor-in-chief: Dr.M.Prakash
Index Copernicus ICV 2017: 100.00
NAAS RATING 2018: 5.38

Int.J.Curr.Microbiol.App.Sci.2018.7(11): 2011-2019
DOI: https://doi.org/10.20546/ijcmas.2018.711.228


Storage Stability of Cow and Caprine Milk Dahi Incorporated with β- Casein Bioactive Peptides
H. Devaraja Naik1*, M. Venkatesh2 and R. Prabha3
1Department of Livestock products Technology, Veterinary College, Karnataka Veterinary, Animal and Fisheries Science University (Bidar), Hassan, India
2Department of Dairy Technology, 3Department of Dairy Microbiology, Dairy Science College, Karnataka Veterinary, Animal and Fisheries Science University (Bidar), Hebbal Bengaluru, India
*Corresponding author
Abstract:

Dahi was prepared using cow and caprine milk and the experiment was carried out to assess the quality Dahi during storage from two distinct species of milk. The cow samples were collected from Dairy farm, KVAFSU, Hebbal, Bengaluru and caprine milk samples were collected from Sinchana goat and sheep farm, Marenahalli village (Bengaluru Rural District) and Yashodhavana Goat Farm (Mysuru) were used. The Dahi prepared were incorporated with different level of Bioactive peptides (BAPs) to studied their antibacterial and antioxidative role during storage as a index for storage stability. The Dahi prepared from cow was used as a control and the caprine milk Dahi was incorporated with different level of β-casein hydrolysed Bioactive Peptides (BAP’s) were 1.0, 1.5 and 2.0 per cent respectively. The prepared Dahi samples were used to evaluate their quality of the Dahi were physical, chemical and microbiological parameters. It was found that the caprine milk Dahi incorporated with β-casein hydrolysates of BAPs were optimised to the level of 1.5 per cent were found statistically significant (p<0.05) with control and other samples. It extends their shelf life up to 4 days compare to control was 3days at room temperature 27º C).


Keywords: Caprine milk, Dahi quality, Casein hydrolysates, Bioactive peptides, Physical, Chemical and microbiological test
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How to cite this article:

Devaraja Naik, H., M. Venkatesh and Prabha, R. 2018. Storage Stability of Cow and Caprine Milk Dahi Incorporated with β- Casein Bioactive Peptides.Int.J.Curr.Microbiol.App.Sci. 7(11): 2011-2019. doi: https://doi.org/10.20546/ijcmas.2018.711.228