Effect of incorporation of condensed cheese whey and bifidobacterium bifidum in Yogurt

Abstract

An experiment was conducted to assess the possibility of utilization of whey solids in different forrrs in yogurt as a substitute for NDM and also E bifidum as an adjunct with the view to improve the therapeutic value of yogurt A detailed review of literature was presented on the morphological and physiological characteristics of starter cultures importance and utilization of whey solids effect of long term storage on starter bacteria and other related aspects Methodology of condensation of cottage cheese whey preparation of whey protein dispersion and manufacture of set and frozen yogurt has been described Important analytical procedures were presented The experiment comprised of part A and part B based on the starter culture The mix under the part A were fermented with conventional yogurt starter culture viz S5 salivanus subsp thermophilus and L delbrueckn subsp bulgaricus as against this the mix under part B were fermented with conbination of conventional yogurt starter and B bifidum Fa h part comprised of four treatments based on types of mill solids used to raise the content of SNF to 13 per For A-II and B II condensed whey was used to replace 50 percent NDM Mixes under A III and B III were fortified with condensed whey to replace 100 per cent NDM and whey protein dispersion was used to replace complete NDM under A-IV and B-IV The results obtained had been compared with similar reported studies and conclusions were drawn The data regarding the starter bacterial count indicated the optimum growth of thermophilus bulgaricus and bifidobacteria in yogurt fortified with different forms of vihey solids The count of thermophilus and bifidobacteria were higher with the fortification of whey solids m yogurt mix and the growth of bulgancus was not adversely affected in the presence of the whey solids Incorporation of B bifidum stimulated the growth of thermophilus however it was found to have some inhibitory effect on bulgaricus count The inhibitory effect of B bifidum on bulgaricus was lesser in presence of whey solids than in yogurt fortified with NDM Optimum growth of B bifidum was obtained when grown in association with conventional yogurt culture cent For mixes under A-I and B-I fortification was with