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Bifidus milk powder: processing parameter standardization and shelf stability evaluation

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Abstract

Spray dried bifidus milk powder was prepared by supplementing cow milk with different level of additives to obtain slurry of desired concentration. The slurry was pasteurized, cooled and inoculated with Bifidobacterium bifidum, incubated and dried to produce a bifidus milk powder. Among the various bifidus milk powder prepared, the slurry of mention the level total soluble solids exhibited good organoleptic characteristics and it has been standardized for further analysis. Moisture content, bulk density, insolubility index, hydroxymethyl furfural and thiobarbituric acid value of bifidus milk powder significantly increased, while the reflectance value significantly decreased during storage. The B. bifidum count significantly reduced and the bacterium were not detected at the end of the mention storage duration. As such the sentence is not acceptable in the abstract. The reconstituted bifidus milk powder was considered acceptable with an overall acceptability score of 6.97 on a nine-point Hedonic scale and showed a shelf stability of 120 days at ambient temperature condition (27 ± 2 °C).

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Authors and Affiliations

  1. Department of Food Science and Technology, Jawaharlal Nehru Krishi Vishwa Vidyalaya, Jabalpur, Madhya Pradesh, 482004, India

    Meenakshisundaram Selvamuthukumaran, Selva muthukumaran & Shiv Shankar Shukla

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  1. Meenakshisundaram Selvamuthukumaran
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  2. Selva muthukumaran
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  3. Shiv Shankar Shukla
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Correspondence to Selva muthukumaran.

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Selvamuthukumaran, M., muthukumaran, S. & Shukla, S.S. Bifidus milk powder: processing parameter standardization and shelf stability evaluation. J Food Sci Technol 53, 2054–2060 (2016). https://doi.org/10.1007/s13197-016-2178-z

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  • DOI: https://doi.org/10.1007/s13197-016-2178-z

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