Microbial and analytical characterization of Chhu- : A traditional fermented milk product of the Sikkim Himalayas
Year: 2006
Type: article
Abstract: Chhu, a traditional fermented milk product prepared from cow milk or yak milk in Sikkim, India, contains: lactic acid bacteria (LAB), 8.1-8.8; yeasts, 6.0-6.9; and total viable counts, 8.9-9.2 Log cfu/g. No mould was detected, LAB were identified as lactobacillus alimentarius, Lb. [arciniinis, Lb. saliva rills, Lb. bifernientans. Lb. brevis and Lactococcus lactis subsp. crcmoris, all of which showed a high degree of hydrophobicity, suggesting a possible probiotic character, Yeasts were identified as Saccharonivcopsis crataegcnsis and Candida castellii. LAB produced a wide spectrum of enzymes. None of the strains produced bacteriocin and biogenic amines. Most strains of LAB coagulated skim milk with a moderate drop in pH. A proxi mate composition of Chhu was similar to a typical cheese.
Authors: Sailendra Dewan, Jyoti Prakash Tamang
Language: English
Subfield: Food Science
Domain: Life Sciences
SDG: Zero hunger
Open Access status: diamond
OpenAlex ID: W2189283660