Increased industrialization, urbanization and mechanization are being associated with the dramatic changes in perception of health beneficial food which in turn has led to a significant decrease in the occurrence of chronic non-communicable diseases viz. obesity, diabetes-mellitus, cardiovascular diseases, stroke and hypertension and some types of cancer. Fatless fermented milk added with whey protein concentrate at 3% level was prepared by inoculating 1% inoculum of Lactobacillus acidophilus-015 and Lactobacillus casei-297 at 1:1 ratio and fed to albino rats for 45 days. Lactic count in faecal material and body weight of experimental animal were more increased in Group III rats which were fed whey protein concentrate added fatless fermented milk as compare to Group II rats which were fed plain fatless fermented milk than control group-I rats at the end of experiment. Coliform count in faecal material and serum cholesterol level were declined more in Group III rats comparatively to Group II rats than control Group-I rats whereas cholesterol level was increased in control group rats at the end of the experiment. So, it can be recommended to use of WPC as prebiotic in the preparation of fat less fermented milk products for maintaining the bacterial environment of intestine and controlling blood cholesterol level.

Download this article as