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|Title:||Microbial and analytical characterization of Chhu-A traditional fermented milk product of the Sikkim Himalayas|
Tamang, Jyoti Prakash
|Keywords:||Chhu;Fermented milk;Lactic acid bacteria|
|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.|
|ISSN:||0975-1084 (Online); 0022-4456 (Print)|
|Appears in Collections:||JSIR Vol.65(09) [September 2006]|
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