Production of fermented yogurt by using of Lactococcus lactis ssp.

Production of fermented yogurt by using of Lactococcus lactis ssp. cremoris and fortified with jujube (Ziziphus jujuba) syrup

Title: Production of fermented yogurt by using of Lactococcus lactis ssp. cremoris and fortified with jujube (Ziziphus jujuba) syrup

Authors: Sanjay Singh, Basant Baist, Raghvendar Singh, Lokesh Tak and Renu Kumari

Source: Ruminant Science (2017)-6(2):323-326.

Cite this reference as: Singh Sanjay, Baist Basant, Singh Raghvendar, Tak Lokesh and Kumari Renu (2017). Production of fermented yogurt by using of Lactococcus lactis ssp. cremoris and fortified with jujube (Ziziphus jujuba) syrup. Ruminant Science 6(2):323-326.

Abstract

The dried fruit of the jujube (Ber) Ziziphus jujuba tree is a fruit similar to dates and figs. It is a small deciduous tree or shrub grown in arid and semi-arid regions of India. Jujube is rich in biological components and various secondary metabolites, which are related to both nutritional values and biological activities. In view of this, an effort was made to utilize jujube in form of jujube syrup @ 5% W/W and sugar @ 5% W/W basis incorporated in the buffalo milk fermented with Lactococcus lactis ssp. cremoris and then fermented buffalo milk products was produced at the time period of fermentation, where it show highest antioxidant activity (both ABTS and DPPH basis) (8 hours of fermentation of buffalo milk) to develop fiber rich product i.e. yogurt. A yogurt was evaluated for sensory quality by the group of 10 panelists using 8 point hedonic scale. Thus the proximate analysis and sensory evaluation data shows that the yogurt made up of fermented buffalo milk had acceptable flavor, texture, colour and overall acceptability.

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