Vol. 7, Issue 7 (2018)

Author(s):
Monika Rani, Dabur RS and Priyanka

Abstract:
Fermentation not only makes milk more digestible, but is also a means of increasing the shelf-life and microbiological safety of the products. The demand for fermented milk products is increasing and it has been estimated that about 10% of total milk produced in India is used for preparation of traditional fermented milk products. The objective of the present study was to develop whey-cereal based fermented dairy products. Two different forms of cereal processing (soaked and germinated) of two cereals (pearl millet and moth bean) were used for development of the products and were evaluated for sensory acceptability as well as for growth indicators of NCDC-167 culture. Results revealed that germinated form of cereal processing of both the cereals were found more appropriate for preparation of whey pearl millet fermented dairy product (Lassi) and whey moth bean (Lassi) on the basis of sensory evaluation and starter culture growth indicators.