EFFECT OF WHEY PROTEIN CONCENTRATE ON MANUFACTURING OF NONFAT FERMENTED MILK

P.K. BISOI¹, RAKESH KUMAR²*, BINITA RANI³, B.K. SINGH⁴, A.K. BARMAN⁵, T.K. MAITY^6
1Department of Dairy Microbiology, Orissa University of Agriculture and Technology, Bhubaneswar, 751003, Odisha, India
²Department of Dairy Microbiology, Sanjay Gandhi Institute of Dairy Technology, Jagdeo Path, 800014, Patna, Bihar, India
³Faculty of Dairy Chemistry, Sanjay Gandhi Institute of Dairy Technology, Jagdeo Path, 800014, Patna, Bihar, India
⁴Faculty of Dairy Technology, Sanjay Gandhi Institute of Dairy Technology, Jagdeo Path, 800014, Patna, Bihar, India
⁵Department of Dairy Microbiology, West Bengal University of Animal & Fishery Sciences, Kolkata, 700037, West Bengal, India
⁶Faculty of Dairy Technology, West Bengal University of Animal & Fishery Sciences, Kolkata, 700037, West Bengal, India
* Corresponding Author : rakesh.dt27@gmail.com

Received : 01-04-2018     Accepted : 12-04-2018     Published : 30-04-2018
Volume : 10     Issue : 4       Pages : 1132 - 1134
Int J Microbiol Res 10.4 (2018):1132-1134
DOI : http://dx.doi.org/10.9735/0975-5276.10.4.1132-1134

Keywords : Fermented milk, whey protein concentrate, Synbiotic
Conflict of Interest : None declared
Acknowledgements/Funding : Author thankful to Faculty of Dairy Technology, West Bengal University of Animal & Fishery Sciences, Kolkata, 700037, West Bengal, India
Author Contribution : All author equally contributed

Consumer perception of food gave a golden opportunity to synbiotic fermented dairy products, since that have been playing a major role in the part of the diet of people throughout the world for their taste, nutritive value and therapeutic properties. “Synbiotic food” contains probiotic microorganisms and prebiotic substances. Thus, it is essential to determine the composition, titratable acidity and textural properties to provide the best synbiotic fermented product. Different combination of Lactobacillus acidophilus and Lactobacillus casei were studied to cull the best combination on the basis of acid production for preparation of nonfat fermented milk. Keeping in view of the above said observations of the best inoculums percentage (1%) of Lactobacillus acidophilus and Lactobacillus casei at 1:1 ratio was selected and further planned and conducted to examine the effect of various level of whey protein concentrate in fatless fermented synbiotic fermented milk for optimizing the best combination ratio of total solids which would give the maximum sensory grade. The titratable acidity of nonfat fermented milk was measured at 2h time interval during the incubation period. After reached to the desire acidity level the different combination of products was subjected to sensory evaluation. Synbiotic Nonfat fermented milk added with 3% whey protein concentrate level prepared with 1% inoculum of Lactobacillus acidophilus and Lactobacillus casei at 1:1 ratio was observed the best and showed highest overall grade for acceptance of the product.

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