BIOCHEMICAL CHARACTERISTICS OF LACTIC ACID PRODUCING BACTERIA AND PREPARATION OF CAMEL MILK CHEESE BY USING STARTER CULTURE
Lactic acid bacteria (LAB) were isolated from camel milk by culturing the milk on specific media and pure culture was obtained by sub-culturing. Purification of culture was confirmed by Gram’s staining and identified by different biochemical tests. Camel milk contained lactic acid producing bacteria...
| Main Author: | |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
University of Agriculture, Faisalabad
2004-04-01
|
| Series: | Pakistan Veterinary Journal |
| Subjects: | |
| Online Access: | http://www.pvj.com.pk/pdf-files/24_2/87-91.pdf |
| _version_ | 1818022616012685312 |
|---|---|
| author | T. Ahmed and R. Kanwal |
| author_facet | T. Ahmed and R. Kanwal |
| author_sort | T. Ahmed and R. Kanwal |
| collection | DOAJ |
| description | Lactic acid bacteria (LAB) were isolated from camel milk by culturing the milk on specific media and pure culture was obtained by sub-culturing. Purification of culture was confirmed by Gram’s staining and identified by different biochemical tests. Camel milk contained lactic acid producing bacteria like Streptococci such as S. cremoris and S. lactis and Lactobacilli such as L. acidophilus. L. acidophilus grew more rapidly in camel milk than others as its growth was supported by camel milk. Ability of each strain was tested to convert lactose of milk into lactic acid. It was observed that 66% lactose was converted by S. lactis 20, whereas S. cremoris 22 and L. acidophilus 23 converted 56 and 74% lactose into lactic acid, respectively. Effect of freeze-drying was also recorded and the results showed that in all cases there was a slight decrease in the cell count before and after the freeze-drying. The decrease was approximately 0.47, 0.078 and 0.86% for S. lactis 20, S. cremoris 22 and L. acidophilus 23, respectively. Starter culture was prepared from strains isolated from camel milk. Camel and buffalo milk cheese was prepared by using starter culture. The strains isolated from camel milk were best for acid production and coagulated the milk in less time. It is concluded that cheese can be prepared successfully from camel milk and better results can be obtained by coagulating milk with starter culture. |
| first_indexed | 2024-12-10T03:31:15Z |
| format | Article |
| id | doaj.art-6b7b031db93c44209b60ab589f734fd1 |
| institution | Directory Open Access Journal |
| issn | 0253-8318 |
| language | English |
| last_indexed | 2024-12-10T03:31:15Z |
| publishDate | 2004-04-01 |
| publisher | University of Agriculture, Faisalabad |
| record_format | Article |
| series | Pakistan Veterinary Journal |
| spelling | doaj.art-6b7b031db93c44209b60ab589f734fd12022-12-22T02:03:49ZengUniversity of Agriculture, FaisalabadPakistan Veterinary Journal0253-83182004-04-012428791BIOCHEMICAL CHARACTERISTICS OF LACTIC ACID PRODUCING BACTERIA AND PREPARATION OF CAMEL MILK CHEESE BY USING STARTER CULTURET. Ahmed and R. KanwalLactic acid bacteria (LAB) were isolated from camel milk by culturing the milk on specific media and pure culture was obtained by sub-culturing. Purification of culture was confirmed by Gram’s staining and identified by different biochemical tests. Camel milk contained lactic acid producing bacteria like Streptococci such as S. cremoris and S. lactis and Lactobacilli such as L. acidophilus. L. acidophilus grew more rapidly in camel milk than others as its growth was supported by camel milk. Ability of each strain was tested to convert lactose of milk into lactic acid. It was observed that 66% lactose was converted by S. lactis 20, whereas S. cremoris 22 and L. acidophilus 23 converted 56 and 74% lactose into lactic acid, respectively. Effect of freeze-drying was also recorded and the results showed that in all cases there was a slight decrease in the cell count before and after the freeze-drying. The decrease was approximately 0.47, 0.078 and 0.86% for S. lactis 20, S. cremoris 22 and L. acidophilus 23, respectively. Starter culture was prepared from strains isolated from camel milk. Camel and buffalo milk cheese was prepared by using starter culture. The strains isolated from camel milk were best for acid production and coagulated the milk in less time. It is concluded that cheese can be prepared successfully from camel milk and better results can be obtained by coagulating milk with starter culture.http://www.pvj.com.pk/pdf-files/24_2/87-91.pdfLactic acid bacteriacamel milklactose utilizationlyophilization |
| spellingShingle | T. Ahmed and R. Kanwal BIOCHEMICAL CHARACTERISTICS OF LACTIC ACID PRODUCING BACTERIA AND PREPARATION OF CAMEL MILK CHEESE BY USING STARTER CULTURE Pakistan Veterinary Journal Lactic acid bacteria camel milk lactose utilization lyophilization |
| title | BIOCHEMICAL CHARACTERISTICS OF LACTIC ACID PRODUCING BACTERIA AND PREPARATION OF CAMEL MILK CHEESE BY USING STARTER CULTURE |
| title_full | BIOCHEMICAL CHARACTERISTICS OF LACTIC ACID PRODUCING BACTERIA AND PREPARATION OF CAMEL MILK CHEESE BY USING STARTER CULTURE |
| title_fullStr | BIOCHEMICAL CHARACTERISTICS OF LACTIC ACID PRODUCING BACTERIA AND PREPARATION OF CAMEL MILK CHEESE BY USING STARTER CULTURE |
| title_full_unstemmed | BIOCHEMICAL CHARACTERISTICS OF LACTIC ACID PRODUCING BACTERIA AND PREPARATION OF CAMEL MILK CHEESE BY USING STARTER CULTURE |
| title_short | BIOCHEMICAL CHARACTERISTICS OF LACTIC ACID PRODUCING BACTERIA AND PREPARATION OF CAMEL MILK CHEESE BY USING STARTER CULTURE |
| title_sort | biochemical characteristics of lactic acid producing bacteria and preparation of camel milk cheese by using starter culture |
| topic | Lactic acid bacteria camel milk lactose utilization lyophilization |
| url | http://www.pvj.com.pk/pdf-files/24_2/87-91.pdf |
| work_keys_str_mv | AT tahmedandrkanwal biochemicalcharacteristicsoflacticacidproducingbacteriaandpreparationofcamelmilkcheesebyusingstarterculture |