Prevalence of Antibiotic Resistance in Dairy Strains of Streptococcus ...

DPS - 29Studies on Suitability of Some ChhattisgarhAromatic Varieties of Rice and MilletSawan Barnyard Millet for Preparation of KheerJ.S. Chapke, B.K.Goel, and S. Uprit, S. Asgar, and K.C.P. SinghDept. of Dairy Technology, College of Dairy Technology, Raipur (C.G.)Kheer is a traditional Indian dairy product and occupies a special position due to high nutritionaland sensory properties. The study was carried out on suitability of Chhattisgarh aromatic varieties ofrice such as Dubraj, Tulsimanjari, Vishnubhog and millet Sawan-Barnyard millet (Echinochloafrumentacea L.) for preparation of kheer. Control sample was Basmati rice. In Body and texturecharacteristics kheer prepared from Sawan (Barnyard Millet) and Tulsimanjari varieties was foundsuperier than other varieties, similarly in Flavour and aroma characteristic variety Dubraj, in theOverall acceptance characteristics of the kheer prepared from varieties Dubraj, Sawan, Tulsimanjariand Vishnubhog has got more acceptability. Mouth feel characteristic of the kheer prepared fromSawan and Vishnubhog was also superior. In all respect the kheer prepared from Chhattisgarharomatic varieties of rice and millet Sawan Barnyard millet was found statistically superior to that ofthe Basmati rice.DPS - 30Use of Acidified and Cultured Whey asCoagulants in the Manufacture of PaneerP. N. Zanjad, D. S. Deshmukh, M. Raziuddin and K. S. RathodDept. of LPT, College of Vety & Anim. Sciences, Parbhani - 431 402 (Maharashtra)The quality of paneer made from standardized cow milk (5% fat) using coagulants viz;cultured whey with S. lactis (T1), cultured whey with L. acidophilus (T2), cultured whey withS. thermophilus + L. bulgaricus {yoghurt culture} (T3), cultured whey with S. thermophilus + L.bulgaricus + L. acidophilus (T4) acidified whey with 1% citric acid (T5) and acidified whey with 1%lactic acid (T6) at 80 and 90 o C coagulation temperatures. Results indicated that fat recovery washigher in paneer at both the coagulation temperatures using cultured whey with L. acidophilus (T2)and acidified whey with citric acid (T5), whereas highest total solids recovery was observed in theproduct made by using 1% lactic acid whey (T6). Irrespective of acidified whey treatments, the yieldof paneer was highest at 80 o C coagulation temperature as compared to 90 o C. The sensory quality ofpaneer made at 80 o C did not differ significantly using both acidified and cultured whey coagulants.Similarly, the differences were non significant at 90 o C except body and texture where the sensoryscore was significantly better in control as well as in paneer made by using cultured whey withyoghurt culture (T3). The paneer made by using cultured whey with yoghurt culture (T3) exhibitedsignificantly higher values for hardness, springiness and gumminess as compared to that of othercultured and acidified whey treatments including control.25