Shelf life studies of buttermilk supplemented with moringa

In the present study, changes in sensory, physico-chemical characteristics and microbiological counts of two types of Moringa supplemented buttermilk viz. Moringa leaf buttermilk (MLBM) and Moringa pod buttermilk (MPBM) and control (C) stored at 5±2 ⁰C were evaluated on every 5th day of storage till the products became unacceptable.

Int.J.Curr.Microbiol.App.Sci (2017) 6(4): 552-567 International Journal of Current Microbiology and Applied Sciences ISSN: 2319-7706 Volume Number (2017) pp 552-567 Journal homepage: http://www.ijcmas.com Original Research Article https://doi.org/10.20546/ijcmas.2017.604.067 Shelf Life Studies of Buttermilk Supplemented with Moringa Binjan K Patel1*, Sunil M Patel2, Zeel S Modi3 and Suneeta V Pinto1* Department of Dairy Technology, SMC College of Dairy Science Anand Agricultural University, Anand-388110 (Gujarat), India Department of Dairy Engineering, SMC College of Dairy Science Anand Agricultural University, Anand-388110 (Gujarat), India Department of Dairy Chemistry, SMC College of Dairy Science Anand Agricultural University, Anand-388110 (Gujarat), India *Corresponding author ABSTRACT Keywords Buttermilk, Moringa, Moringa pod, Drumstick, Chhash, Storage Article Info Accepted: 04 March 2017 Available Online: 10 April 2017 In the present study, changes in sensory, physico-chemical characteristics and microbiological counts of two types of Moringa supplemented buttermilk viz Moringa leaf buttermilk (MLBM) and Moringa pod buttermilk (MPBM) and control (C) stored at 5±2 ⁰C were evaluated on every 5th day of storage till the products became unacceptable There was a significant (P