Title: Studies on the storage and accessibility of antioxidant peptide rich buffalo milk yoghurt
Authors: Lokesh Tak, Basant Bais, Raghvendar Singh, Sanjay Singh and Renu Saini
Source: Ruminant Science (2018)-7(1):141-144.
Cite this reference as: Tak Lokesh, Bais Basant, Singh Raghvendar, Singh Sanjay and Saini Renu (2018). Studies on the storage and accessibility of antioxidant peptide rich buffalo milk yoghurt. Ruminant Science 7(1):141-144.
The present study was carried out to assess physico-chemical properties, antioxidant potential and microbiological attributes of buffalo milk yoghurt fermented with Lactobacillus helveticus over a storage period of 7 days under refrigeration at 4 ºC. The product was analyzed on 1, 3, 5 and 7th day and analyzed for change in pH, TA, antioxidant activity (ABTS and DPPH activity), lipid peroxidation (TBA value) and microbiological study (Plate count, Coliform count, Yeast-Mold count and MRS count for Lactobacillus). Lactobacillus helveticus was the main fermentative organisms in the buffalo milk yogurt. The load of lactic acid bacteria evaluated on the 7th day of storage, which showed the probiotic nature of yoghurt. The study revealed that buffalo milk yoghurt fermented with Lactobacillus helveticus, showed its highest functional properties in fresh conditions, and diminished with progression of storage in terms of its antioxidant potential.
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