Please use this identifier to cite or link to this item: http://nopr.niscair.res.in/handle/123456789/30803
Title: Microbial and analytical characterization of Chhu-A traditional fermented milk product of the Sikkim Himalayas
Authors: Dewan, Sailendra
Tamang, Jyoti Prakash
Keywords: Chhu;Fermented milk;Lactic acid bacteria
Issue Date: Sep-2006
Publisher: NISCAIR-CSIR, India
IPC Code: C12P
Abstract: Chhu, a traditional fermented milk product prepared from cow milk or yak milk in Sikkim, India, contains: lactic acid bacteria (LAB), 8.1-8.8; yeasts, 6.0-6.9; and total viable counts, 8.9-9.2 Log cfu/g. No mould was detected, LAB were identified as Lactobacillus alimentarius, Lb. farciminis, Lb. salivarius, Lb. bifermentans. Lb. brevis and Lactococcus lactis subsp. cremoris, all of which showed a high degree of hydrophobicity, suggesting a possible probiotic character, Yeasts were identified as Saccharonivcopsis crataegensis and Candida castellii. LAB produced a wide spectrum of enzymes. None of the strains produced bacteriocin and biogenic amines. Most strains of LAB coagulated skim milk with a moderate drop in pH. A proximate composition of Chhu was similar to a typical cheese.
Page(s): 747-752
URI: http://hdl.handle.net/123456789/30803
ISSN: 0975-1084 (Online); 0022-4456 (Print)
Appears in Collections:JSIR Vol.65(09) [September 2006]

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