India is traditionally rich in fermented foods. Fermented food like idli and dahi were described
as early as 700 BC. Buttermilk is an additional source of Lactic Acid Bacteria in this type of
fermented food. Soured milk is consumed as buttermilk, yoghurt, kefir and koumiss. Buttermilk
is the liquid remaining after removal of the butterfat, containing 0.1-2.0% fat and having a
slightly acidicflavor together with a distinctive flavor due to diacetyl and r elated substances.
The nutritional quality of these products depends upon the type of milk used in preparation. The
word 'Probio tics' originates from the Greek word 'for life', and is currently used to name bacteria
associated with beneficial effects on humans and animals. According to WHO guidelines probiotics
defined as 'live organisms which when administered in adequate amounts confer a health benefit
on the host'. In the present study we have tried to access Probiotic properties of buttermilk from
three different sources Amul dairy, Local dairy, and buttermilk made by Cow milk with reference
to Lactic Acid Bacteria (LAB). All buttermilk samples were analyzed in private laboratories for
LAB count. The results showed that buttermilk made from cow milk was showing maximum
60x10* LAB count followed by Amul dairy buttermilk 40x1 & LAB count and local dairy-
buttermilk 20x1 & LAB count. It is suggested that fermented milk product-Buttermilk made
from cow milk is showing quality probiotic features. So it can be used for therapeutic purposes.
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