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International Journal of Current Microbiology and Applied Sciences (IJCMAS)
IJCMAS is now DOI (CrossRef) registered Research Journal. The DOIs are assigned to all published IJCMAS Articles.
Index Copernicus ICI Journals Master List 2018 - IJCMAS--ICV 2018: 95.39 For more details click here
National Academy of Agricultural Sciences (NAAS) : NAAS Score: *5.38 (2020) [Effective from January 1, 2020]For more details click here

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National Academy of Agricultural Sciences (NAAS)
NAAS Score: *5.38 (2020)
[Effective from January 1, 2020]
For more details click here

ICV 2018: 95.39
Index Copernicus ICI Journals Master List 2018 - IJCMAS--ICV 2018: 95.39
For more details click here

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Original Research Articles

PRINT ISSN : 2319-7692
Online ISSN : 2319-7706
Issues : 12 per year
Publisher : Excellent Publishers
Email : editorijcmas@gmail.com / submit@ijcmas.com
Editor-in-chief: Dr.M.Prakash
Index Copernicus ICV 2018: 95.39
NAAS RATING 2020: 5.38

Int.J.Curr.Microbiol.App.Sci.2020.9(5): 3306-3312
DOI: https://doi.org/10.20546/ijcmas.2020.905.393


Screening of Starter Culture for the Development of Amaranth (Amaranthus cruentus) Incorporated Composite Fermented Milk Drink
W. Shinde1*, S. Kartikeyan1, A. K. Agrawal1, B. K. Goel1, K. Choudhary1 and K. Punita2
1College of Dairy Science and Food Technology, CGK, Raipur (C.G), India
2KrishiVigyan Kendra, Mahasamund, IGKV, Raipur, India
*Corresponding author
Abstract:

In the present study, the acidification activity of different commercial Freeze-Dried, Direct Vat Set starter culture viz., YoFlexExpress1.0, CH-1, YF-L904, STI-13, and CHN-11 in amaranth incorporated milk base was studied. The fermentation potential and acidification activities for each culture were evaluated in terms of acidity development. FD-DVS Culture, CH-1 at 0.009 per cent rate of addition produced the desired acidity 0.9 per cent lactic acid within five hours of incubation, hence selected for development of amaranth incorporated composite fermented milk drink. The acidification activity of all cultures was higher in amaranth incorporated milk than plain milk this may be due to amino acid content in amaranth grain.


Keywords: Screening, FD-DVS Culture, Acidification, Amaranth, Fermentation
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How to cite this article:

Shinde, N. W., S. Kartikeyan, A. K. Agrawal, B. K. Goel, K. K. Choudhary and Punita, K. 2020. Screening of Starter Culture for the Development of Amaranth (Amaranthus cruentus) Incorporated Composite Fermented Milk Drink.Int.J.Curr.Microbiol.App.Sci. 9(5): 3306-3312. doi: https://doi.org/10.20546/ijcmas.2020.905.393