COMPARATIVE BIOCHEMICAL ANALYSIS OF PROBIOTIC BUTTERMILK USING DIFFERENT SPECIES OF BACTERIA
Description
Probiotics are live bacteria and yeasts that are beneficial to human health, particularly our digestive system. Physical qualities such as taste, scent, colour, flavour, and pH vary from 0 to 15 days, according to experimental study. By consumers sensory monitoring, the taste score runs from 3 to 10, the aroma ranges from 3 to 9, and the flavour ranges from 3 to 10. The titrable acidity of the control sample fluctuated as the days of storage rose, but the experimental sample's titrable acidity increased as the days of storage grew due to the presence of probiotic bacteria. This indicates that cells were alive during refrigerated storage and were utilizing probiotic bacteria as an energy source The control sample had a titrable acidity of 5.0 percent on the 15th day of storage, while the experimental sample continued to have increased acidity. The pH of the control sample was between 6-7.1 percent. The percentage of Epigamia buttermilk in the experimental sample ranged from 7 to 5.5 percent. On the tenth day, the pH was at its highest, and on the fifteenth day, it was at its lowest. The pH of Sumul buttermilk ranged from 7 to 6.9%, with the greatest value of 8.5 percent on the 10th day and a sharp drop on the 15th day. The total protein content of probiotic buttermilk after storage at 4 ° C ranged from 1.3 to 1.2 mg per cent in control samples and from 2.1 to 1.8 mg per cent in experimental samples. The percentage of epigamia ranged from 1.7 to 1.3 mg percent. Both the control and experimental samples showed a drop in total protein concentration. Carbohydrates in the control sample varied from 0.3 to 0.1 mg%, while in the experimental sample, Sumul, they ranged from 0.8 to 0.3 mg%. It varied from 0.8 to 0.3 mg percent in epigamia samples. Both the control and experimental samples showed a decrease in total carbohydrate concentration. The total lipid in the control sample ranged from 0.7 to 0.8 mg%, while it ranged from 0.9 to 0.8 mg% in the experimental sample in Sumul. It varied from 1.1 to 0.6 mg percent in Epigamia. The total lipid concentration began to rise on day 5 and then began to decline on day 15. We discovered that the overall effect of the Probiotic curd was far superior to the control. All physical and biochemical properties of probiotic curd, including as carbohydrates, proteins, and lipids, were maintained until day 10. We also learned that different bacterial strains produced different results. Buttermilk has proven to be a nutrient-dense beverage with a pleasing taste and flavour.