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http://nopr.niscpr.res.in/handle/123456789/30803| Title: | Microbial and analytical characterization of Chhu-A traditional fermented milk product of the Sikkim Himalayas |
| Authors: | Dewan, Sailendra Tamang, Jyoti Prakash |
| Keywords: | Chhu;Fermented milk;Lactic acid bacteria |
| Issue Date: | Sep-2006 |
| Publisher: | NISCAIR-CSIR, India |
| IPC Code: | C12P |
| Abstract: | Chhu, a traditional fermented milk product prepared from cow milk or yak milk in Sikkim, India, contains: lactic acid bacteria (LAB), 8.1-8.8; yeasts, 6.0-6.9; and total viable counts, 8.9-9.2 Log cfu/g. No mould was detected, LAB were identified as Lactobacillus alimentarius, Lb. farciminis, Lb. salivarius, Lb. bifermentans. Lb. brevis and Lactococcus lactis subsp. cremoris, all of which showed a high degree of hydrophobicity, suggesting a possible probiotic character, Yeasts were identified as Saccharonivcopsis crataegensis and Candida castellii. LAB produced a wide spectrum of enzymes. None of the strains produced bacteriocin and biogenic amines. Most strains of LAB coagulated skim milk with a moderate drop in pH. A proximate composition of Chhu was similar to a typical cheese. |
| Page(s): | 747-752 |
| ISSN: | 0975-1084 (Online); 0022-4456 (Print) |
| Appears in Collections: | JSIR Vol.65(09) [September 2006] |
Files in This Item:
| File | Description | Size | Format | |
|---|---|---|---|---|
| JSIR 65(9) 747-752.pdf | 1.26 MB | Adobe PDF | View/Open |
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