Effects of different process variables on chemical attributes of yoghurt and its feeding impact of albino rats

• Published in: International journal of food and fermentation technology Vol. 6; no. 2; p. 381
• Main Authors: Patel, Prabhat Ranjan, Singh, Jai, Verma, Meenu
• Format: Journal Article
• Language: English
• Published: New Delhi New Delhi Publishers 01.12.2016
• Subjects: Food
• ISSN: 2249-1570; 2277-9396
• DOI: 10.5958/2277-9396.2016.00063.5

Yoghurt was prepared from fresh cow and buffalo milk with standardized fat content of 4% , 5% and 6%; SNF 10%, 11% and 12% along with 2% starter culture of Streptococcus salivarious subsp. thermophilus and Lactobacillus delbruechii subsp. bulgaricus in the ratio of 1:1, 1:2, 1:3, 2:1 and 3:1; at 2 temperature levels of 39°C and 42°C for 6 hours. The acidity of yoghurt was higher in samples with higher levels of solid. Protein lactic and ash contents increased as the SNF contents increased in milk. The yoghurt based diet was fed to experimented albino rate. The levels of S. thermophilus and L. bulgaricus (3:1) acidity increased and pH were decreased in yoghurt. The levels of cholesterol decreased (P<0.01) from 61.59-50.80 mg/100 ml of blood when the levels of yoghurt increased and the triglycerides decreased (89.0 to 83.0 mg /100ml) as the levels of yoghurt increased (10 % - 30%) in the diet. The concentration of phospholipids in the blood increased (P<0.01) 27.27% in 10% yoghurt fed group and 13.64% to 27.27% in yoghurt fed group than the control.