Vol. 11, Special Issue 10 (2022)

Author(s):
Basavabharati, Jayashri PH and Prabha R

Abstract:
Indigenous fermented dairy products such as misti doi, shrikhand, lassi and butter milk collectedfrom Unbrandedand Brandedsources revealed increase in the Titratable Acidity (TA) and decrease in Free Fatty Acid (FFA) and in protein content. Mean rise in TAand FFA ranged from 0.50 - 0.79% LA and 0.11 - 28% FFA in branded untreated mishti doi samples whereas branded UHT treatedsamples had 1.85-2.64% LA and0.45-0.82%, protein content reduced from 3.61-0.28 and 1.99-1.12% in untreated and UHT treated samples respectively. Acidity and FFA of Unbranded shrikhand samples was in range of 0.45-0.75% LA and 2.18-3.27% while of branded samples was 0.26-1.13 and 1.29- 3.75% respectively. Reduction in protein content was from 1.49 to 0.86 (unbranded); 1.92 to 0.12 (branded shrikhand). Unbranded lassi samples showed rise in acidity from 0.19-0.36% LA and 3.12- 6.00% FFA, where as branded samples revealed 0.15-0.46% LA and 1.89-3.29% FFA. Unbranded lassi samples showed reduction in protein from 1.72-1.04 whereas branded lassi samples revealed 1.95-0.66%. Increase in acidity and FFA from 0.17-0.45% LA and 2.16-3.52% was observed in unbranded buttermilk samples while branded samples revealed 0.24-0.57% LA and 1.30-3.70%. Protein content of unbranded butter milk samples reduced from 2.68 to 1.45 where as that of branded samples from 1.12 to 0.16%. Statistical analysis of data revealed that mishti doi and lassi samples showed significant increase in titratable acidity, shrikhand samples revealed significant rise in both TA and FFA content but butter milk samples revealed significant decreasein protein content.