SELECTION OF LEVEL AND TYPE OF LAB STARTER IN THE PREPARATION OF DIETETIC SHRIKHAND

The level and type of lactic acid bacteria starter (LAB) required for making ''chakka'' with better yield, total solid recovery and sensory scores was assessed, based on the time required by the single and comb ined cultures of Lactobacillus acidophilus and Streptococcus salivariu s ssp. thermophilus, at different levels of inoculum to develop a requ ired acidity of 0.9% to 1% and a pH of 4.5 to 4.8. A 2% combined cultu re of L. acidophilus and S. salivartus ssp. thermophilus each at 1% le vel took a minimum time of 10 h to develop the required acidity and pH , a better yield of 28.65% and a total solid recovery of 54.56%. Shrik hand prepared using 2% combined culture as starter scored the maximum total score of 24.23, indicating that 2% combined culture is the optim um level and type of starter for the preparation of shrikand.