International Journal of Biology Research

International Journal of Biology Research


International Journal of Biology Research
International Journal of Biology Research
Vol. 3, Issue 4 (2018)

Standardisation and fermentation of milk cream with Lactobacillus plantarum and Streptococcus thermophilus for minimal moisture content and free fatty acids


Sonia Angeline M, Challaraj Emmanuel ES, Aleena Maria Joshy, Sreelekshmi KR

Milk is a perishable food and can be converted into various fermented products such as cheese, butter, yogurt, butter milk, butter, ghee, curd of which, curd fermentation is considered as the most valuable process as the products none of them go in vein. For instance milk when fermented forms curd of which the upper fatty layer is butter which can be churned out and remaining water is buttermilk which is considered as a natural cooling agent for the body. Another way of producing butter is by the fermentation of cream that is the fatty layer collected from milk. Milk fermentation process has been relied on the activity of lactic acid bacteria, where trans- formation of milk to good quality of fermented milk products is made possible. Milk fermentation is done with the help of certain bacteria like Lactobacillus and Streptococcus sp. Both of them are promising cultures to be explored in fermented milk manufacture.
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How to cite this article:
Sonia Angeline M, Challaraj Emmanuel ES, Aleena Maria Joshy, Sreelekshmi KR. Standardisation and fermentation of milk cream with Lactobacillus plantarum and Streptococcus thermophilus for minimal moisture content and free fatty acids. International Journal of Biology Research, Volume 3, Issue 4, 2018, Pages 16-25
International Journal of Biology Research