Microbial and analytical characterization of Chhu-A traditional fermented milk product of the Sikkim Himalayas

Abstract

<span style="mso-bidi-font-family:Arial;mso-bidi-language:HI">Chhu, <span style="mso-bidi-language:HI">a traditional fermented milk product prepared from cow milk or yak milk in <span style="mso-bidi-font-family:Arial;mso-bidi-language:HI">Sikkim<span style="mso-bidi-font-family:Arial;mso-bidi-language:HI">, <span style="mso-bidi-language:HI">India<span style="mso-bidi-language:HI">, 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 <i>Lactobacillus alimentarius, Lb. farciminis, Lb. salivarius, Lb. bifermentans. Lb. brevis </i>and <i>Lactococcus lactis </i>subsp. <i>cremoris, </i>all of which showed a high degree of hydrophobicity, suggesting a possible probiotic character, Yeasts were identified as <i>Saccharonivcopsis crataegensis </i>and <i>Candida castellii. </i>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 <span style="mso-bidi-font-family:Arial;mso-bidi-language: HI">Chhu <span style="mso-bidi-language:HI">was similar to a typical cheese.

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