Volume 2 : Issue 2 (2015)

PROBIOTIC ASSESSMENT OF FERMENTED MILK PRODUCT BUTTERMILK MADE FROM DIFFERENT MILK SAMPLES WITH SPECIAL REFERENCE TO LACTIC ACID BACTERIA

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.

Buttermilk, Fermented milk product, Probiotic food, LAB (Lactic Acid Bacteria)

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