21-Title: Optimization of starter culture for preparation of cereal based fermented whey beverage

21-Title: Optimization of starter culture for preparation of cereal based fermented whey beverage

Authors: Monika Rani, RS Dabur, Narender Kumar and PK Bhardwaj

Source: Ruminant Science (2021)-10(1):105-110.

How to cite this manuscript: Rani Monika, Dabur RS, Kumar Narender and Bhardwaj PK (2021). Optimization of starter culture for preparation of cereal based fermented whey beverage. Ruminant Science 10(1):105-110.


The present work aimed to develop whey-cereal based fermented dairy beverage keeping in view of increased awareness of consumers for nutritious, healthy and quality food, and to meet the high demand for such kind of products in the market which drives the dairy industry to find out for such ingredients which can convey specific functionalities to dairy products. In this study, selection of the suitable type of starter culture for preparation of whey-pearl millet fermented dairy product (lassi) and whey-moth bean fermented dairy product (lassi) was done on the basis of sensory parameters and growth indicators using two different fat variants (1% and 4%). Two different cultures (NCDC-167 and NCDC-15) were used for the development of fermented whey beverages and were evaluated for sensory acceptability as well as for growth indicators of both cultures. Results revealed that the NCDC-167 starter culture was found more appropriate for the preparation of whey pearl millet fermented dairy product (lassi) and whey moth bean fermented dairy product (lassi).


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