Effect of different levels of safflower milk and inulin on microbial analysis of Srikhand

Fermented foods have a wide range of dietary and medicinal benefits. Lactic acid bacteria play a key role in assessing the health benefits of fermented milks and other products. Bifidobacteria spp. and Lactobacillus acidophilus a probiotic dairy food that is commonly used. In the present study, buffalo milk was standardized to 6% fat and 9% solid not fat for manufacturing of Chakka. During the preparation of Shrikhand; using different levels of Inulin viz., @ 2%, @ 4%, @ 6% and @ 8% and levels of Safflower (Carthamus tinctorius L.) milk viz., @ 5%, @ 10%, @ 15% and @ 20% was added. Sugar was added @ 35%. The SPC count was declined from 6.2 x 103 to 18.3 x 103 cfu/g for Shrikhand stored at – 10 and 5 0C temperature, on 7th day. During preparation, the yeast and mould counts decreased. Shrikhand, both new and preserved, had no coliform bacteria. Shrikhand could be held at – 10 °C for up to 56 days.