Shelf-Life Study of Novel Cereal based Fermented Milk Product and Enhancement of Vitamin Content by Using Adjunct Culture
Abstract
A novel pearl millet based fermented skim milk product like raabadi has been developed in our laboratory by using isolated indigenous culture L. rhamanosus RSI3 with combination of S. thermophilus ST20. Further, addition of Propionibacteriumfreudenreichii ssp freudenreichii SC0 as an adjunct culture for biofortification with VitB12 resulted in a significant increase in VitB12 content upto 25.4%. A prolific shelf-life study has been carried out for the particular product. The shelf-life study showed that product was acceptable upto 21 days at refrigeration temperature in terms of LAB count, coliform count, yeast and mould count, developed acidity, pH and sensory evaluation.
Keywords
Propionibacterium freudenreichii ssp freudenreichii SC0, biofortification, VitB12, folate, coliform count, sensory evaluation
