Probiotic shrikhand prepared by using yoghurt culture and incorporation of ginger (Zingiber officinale L) Juice

Abstract

Shrikhand is an indigenous fermented milk product prepared by the fermentation of milk by using known strain of lactic acid bacteria. Fermented dairy products with active bacterial cultures are one of the most common sources of probiotic. Yoghurt is fermented milk product obtained by lactic acid fermentation by Lactobacillus bulgaricus and Streptococcus thermophilus. In the present study the shrikhand was prepared from buffalo milk by using yoghurt culture. Ginger juice was used as flavouring agent at different levels viz. 5 per cent (T1), 10 per cent (T2) 15 per cent (T3) and 20 per cent (T4) of the chakka. This prepared shrikhand was compared with control shrikhand (T0) i.e. without addition of ginger juice. From the results of present investigation it may be concluded that ginger juice could be successfully utilized for preparation of shrikhand. The most acceptable quality shrikhand can be prepared by using 5 per cent ginger juice which contained on an average 59.18, 6.93, 7.19, 0.51 and 1.27 per cent total solids, fat, protein, ash and titratable acidity, respectively.