Shrikhand - value added traditional dairy product

Abstract

The investigation was conducted to study the characterization of lactic acid bacterial isolates, physicochemical properties and sensory evaluation of shrikhand, a fermented dairy product prepared using cattle, buffalo and dairy milk by adding curd as well as lactic acid bacterial isolates and probiotics as a starter culture. The isolates obtained from shrikhand were tested for Gram's reaction, colony morphology, and biochemical tests like catalase, fermentation of carbhohydrates, gelatin hydrolysis, spore production, growth on neutral red chalk agar and dextran production and were analysed for pH, residual sugars, total sugars and for titrable acidty. Result revealed that, all the lactic acid bacterial isolates were Gram +ve, rods and cocci, catalase -ve, could not hydrolyse gelatin and they showed acid and gas production and isolates from dairy milk (D2 and D3) produced dextran and the shrikhand prepared using probiotics in combination and with lactic acid bacterial isolates showed highest pH, residual sugars, total sugars and for titrable acidty. the highest score was recorded with combinations of probiotics i.e. Lactobacillus acidophilus + Lactobacillus sporogens, and the lowest score was recorded in Lactobacillus rhamnosus in terms of colour, appearance, aroma, texture, taste and overall acceptability of the product and lactic acid bacterial isolates using cattle milk isolates recorded highest score followed by dairy milk and buffalo milk