Vijayendra S V N, Gupta R C
Division of Dairy Microbiology, National Dairy Research Institute, Karnal, 132001 India.
J Food Sci Technol. 2014 Dec;51(12):4114-9. doi: 10.1007/s13197-013-0944-8. Epub 2013 Feb 7.
Performance of bulk freeze dried (BFD) cultures of dahi (D) and yoghurt (Y) either with or without probiotic cultures (AB -Lactobacillus acidophilus and Bifidobacterium bifidum) in standardized milk of cow and buffalo was evaluated. In buffalo milk, significantly (p < 0.05) low viable count of probiotic culture combination of dahi cultures (DAB) over non probiotic combination (D) was noticed; whereas, difference in counts of yoghurt culture combinations Y and YAB was not significant. The culture activity of D and DAB was similar in both types of milk, however, the volatile acidity (VA) produced by combination D was higher (32.5 ml/50 g sample) in buffalo milk than in cow milk (29.2 ml/50 g sample). Whereas, DAB produced very low amount of VA (16 ml/50 g sample) both in cow and buffalo milk. The diacetyl and tyrosine contents produced by either D or DAB in cow or buffalo milk were in the same order. Although Y and YAB produced slightly more VA in buffalo milk than in cow milk, significant change in the performance of yoghurt cultures (Y or YAB) both in cow and buffalo milk was not noticed. However, the VA and acetaldehyde produced by YAB either in cow and buffalo milk was higher than that by combination Y. Addition of probiotic cultures significantly enhanced the production of acetaldehyde content in both types of milk. Difference in tyrosine content in yoghurt made either with cow or buffalo milk was not significant. Overall, the present study indicated that the BFD cultures can be used to prepare dahi or yoghurt either from cow or buffalo milk, without affecting the biochemical profile of these products.
对在标准化的牛奶和水牛奶中添加或不添加益生菌培养物（嗜酸乳杆菌和双歧杆菌）的印度酸奶（D）和酸奶（Y）的批量冷冻干燥（BFD）培养物的性能进行了评估。在水牛奶中，印度酸奶培养物的益生菌培养物组合（DAB）的活菌数显著低于（p < 0.05）非益生菌组合（D）；然而，酸奶培养物组合Y和YAB的活菌数差异不显著。D和DAB在两种类型的牛奶中的培养活性相似，但是，组合D在水牛奶中产生的挥发酸（VA）（32.5毫升/50克样品）高于牛奶（29.2毫升/50克样品）。而DAB在牛奶和水牛奶中产生的VA量都非常低（16毫升/50克样品）。D或DAB在牛奶或水牛奶中产生的双乙酰和酪氨酸含量顺序相同。尽管Y和YAB在水牛奶中产生的VA略多于牛奶，但未注意到酸奶培养物（Y或YAB）在牛奶和水牛奶中的性能有显著变化。然而，YAB在牛奶和水牛奶中产生的VA和乙醛高于组合Y。添加益生菌培养物显著提高了两种类型牛奶中乙醛含量的产生。用牛奶或水牛奶制成的酸奶中酪氨酸含量的差异不显著。总体而言，本研究表明，BFD培养物可用于从牛奶或水牛奶中制备印度酸奶或酸奶，而不影响这些产品的生化特性。
