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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.
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National Academy of Agricultural Sciences (NAAS)
NAAS Score: *5.38 (2019)
[Effective from January 1, 2019]
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
Publisher : Excellent Publishers
Email : editorijcmas@gmail.com / submit@ijcmas.com
Editor-in-chief: Dr.M.Prakash
Index Copernicus ICV 2017: 100.00
NAAS RATING 2018: 5.38

Int.J.Curr.Microbiol.App.Sci.2017.6(5): 618-629
DOI: https://doi.org/10.20546/ijcmas.2017.605.072


Importance of WPC 70 and Calcium Caseinate on Sensory and Textural Properties of Milk Fermented with L. rhamnosus
Rekha S. Patel and Subrota Hati*
Department of Dairy Microbiology, AAU, Anand-388110, Gujarat, India
*Corresponding author
Abstract:

Product was prepared using optimized 1.5% WPC 70 or 2.0% Ca-caseinate for L. rhamnosus MTCC 5945 (NS4) culture. These products were evaluated for its storage stability at refrigeration temperature (72C). Sensory attributes of 1.5% WPC, 2.0% Ca-caseinate and control dahi were analyzed up to 15 days at intervals of 5 days at refrigeration temperature. Dahi supplemented with WPC 70 had improved scores for flavour, body & texture, acidity, colour & appearance and overall acceptability as compared to control and Ca-caseinate supplemented dahi. All of these products were analyzed for textural profiles during refrigerated storage (72C) for 15 days. Textural profiles showed that 1.5% WPC or 2.0% Ca-caseinate supplemented in dahi samples which prepared using NS4 culture had better texture properties as compared to control during storage at refrigerated temperature.


Keywords: Dahi, L. rhamnosus, shelf life, sensory attributes, Textural profiles
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How to cite this article:

Rekha S. Patel and Subrota Hati. 2017. Importance of WPC 70 and Calcium Caseinate on Sensory and Textural Properties of Milk Fermented with L. rhamnosusInt.J.Curr.Microbiol.App.Sci. 6(5): 618-629. doi: https://doi.org/10.20546/ijcmas.2017.605.072