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

DPS - 5Studies on Bioactive Isoflavones in Cow MilkFortified with Soy Milk and Soy Fermented MilkMinal A.Rukhana*, Rajalakshmi M.S.* and Dr Natarajan A.M.***Smt.V.H.D Central Institute of Home Science, Bangalore - 560 001,**R&D Center, K.C.Das Pvt Ltd., Bangalore - 560 001One of the most exciting developments in the field of nutraceuticals and functional foods is thebeneficial biological activity of isoflavones from Soy. Benefits include the potential reduction ofcancer risk, cholesterol homeostasis, and other hormone replacement therapy. Soy Isoflavonesbelong to a subclass of flavonoids and are often called phytoestrogens. It has been reported that thevariety of soybean, method of processing, and addition to other components affect the retention anddistribution of Isoflavones in soy foods. Studies were therefore initiated to study the isoflavonecontent of soymilk and other fermented milks. The results obtained with respect to diadzein andgenistein content of soymilk and soy fermented milk such as soy mishti dahi, soy acidophilus mishtidahi and soy acidophilus milk has shown some variation in their content. The soy milk was found tocontain 22.2mg of diadzein and 1.38 mg of genistein while, Soya acidophilus milk was found tocontain 63mg of diadzein and 32 mg of genistein on the other hand, when soy mishti dahi and soyacidophilus mishti dahi recorded a higher level of both the isoflavone to the extent of 82.5mg and5.3 mg respectively. The higher level of Isoflavones found in soy mishti dahi and soy acidophilusmishti dahi could be attributed to both processing condition and due to the use of concentratedsoymilk in their preparation. In order to consume higher dose of isoflavone soy fermented milk offersa good scope to achieve better health benefits.DPS - 6Preparation of Low Calorie Probiotic LassiP.R. Sinha, Hariom Yadav and Shalini JainNational Dairy Research Institute, Karnal-132 001 (Haryana)High calorie diet is the causative agent of a number of health complications. Now-a-days, thereis growing interest in the probiotics as a safe way of changing the intestinal microflora. A low calorielassi containing the probiotic bacteria have been prepared that exhibits several beneficial effects,using milk of 2.5% fat concentration. Milk was inoculated with different combinations of lactic acidbacteria for the preparation of probiotic dahi viz. Lactobacillus acidophilus 14, Lactobacillus casei19 and Lactococcus lactis ssp biovar diacetyllactis 60 (~107 cfu/ml). The lassi samples weresubjected to storage at 70C for 15 days. The physico-chemical properties viz. pH, titratable acidity,wheying off, viscosity, sensory and bacterial counts were evaluated during storage. The pH andtitratable acidity were acceptable upto 15 days and ranged from 4.71 to 4.34 and 0.97 to 1.23,respectively. The wheying off significantly increased during storage period. The bacterial (lactococciand lactobacilli) counts varied with the storage time. Sensory panellist’s score decreased withstorage time, but the lassi samples were palatable and acceptable upto 15 days.13