National Academy of Agricultural Sciences (NAAS)
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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 |
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.
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