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Effect of ripening cream with selected lactic acid bacteria on the quality of ghee

Published online by Cambridge University Press:  01 June 2009

Abraham M. Joseph  and
Srinivasan R. Appachar
Abraham M. Joseph
Affiliation:
Department of Dairy Bacteriology, National Dairy Research Institute, Karnal-132001, India
Srinivasan R. Appachar
Affiliation:
Department of Dairy Bacteriology, National Dairy Research Institute, Karnal-132001, India
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Summary

The effect of ripening cow'milk cream (40% fat) with 4 strains of lactic acid bacteria on the quality of ghee, an Indian product resembling clarified butterfat, was studied by measuring changes in titratable acidity, pH, volatile acids and diacetyl content due to Streptococcus lactis, Str. lactis subsp. diacetylactis (Str. diacetylactis), Str. thermophilus and Lactobacillus bulgaricus in cream prior to conversion into ghee. L. bulgaricus produced the maximum titratable acidity (1·25% lactic acid) followed by Str. diacetylactis (0·80 % lactic acid) after 72 h. Str. diacetylactis produced the highest level of diacetyl (28 ppm), after 48 h. L. bulgaricus produced no detectable diacetyl. Both of these strains produced the maximum amount of volatile acids (2·2–3·5 ml), after 72 h. The flavour and keeping quality of ghee were improved by Str. diacetylactis and Str. lactis whilst Str. thermophilus and L. bulgaricus had no effect.

Type
Original Articles
Information
Journal of Dairy Research , Volume 47 , Issue 3 , October 1980 , pp. 411 - 415
Copyright
Copyright © Proprietors of Journal of Dairy Research 1980

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