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Starter Yeast Development for Milk at Room Temperature

Aditya Singh


Twelve fermented milk samples were developed using ultra-high temperature (UHT) treated milk utilizing blends of three strains of lactic acid bacteria (LAB) and two yeast strains disengaged from spontaneously fermented buttermilk (SFB). The separates utilized for this analysis were Lactococcus (Lc.) lactis ssp. lactis strain NGLC1, Lc. lactis ssp. lactis strain
NGLC2, Lactobacillus plantarum strain NGLB1, Saccharomyces cerevisiae strain NGY1 and Kluyveromyces marxianus strain NGY2. Immunized milk was matured for 48 h at 30 ºC and tests for examination were taken each 12 h. At every inspecting time, reasonable cells and pH were measured. Sugars, natural acids, and amino acids were broke down utilizing highweight
fluid chromatography.

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