Technology of Low-fat Shrikhand by using exopolysaccharides (EPS) producing lactic cultures

Background:

Shrikhand is one of the popular fermented milk products of India, majorly produced in unorganized sector on small scale level adopting age-old traditional methods. Today’s market is consumer driven and health awareness among the consumers especially about high fat diet associated problems, forced manufactures to look for low fat/fat free dairy foods. Therefore, development of Shrikhand with reduced amount of fat may attract consumers, entrepreneurs and manufacturers. The low-fat Shrikhand manufactured with existing conventional method has showed inferior textural and sensorial qualities. To improve their technological attributes the incorporation of various additives (either fat or SNF in the form of plastic cream or milk solids), not only increases cost of production, modification of existing process conditions but also keeps constant pressure on manufacturers to produce uniform quality product.

Technology Details:

In the present invention a process for manufacture of low fat Shrikhand has been developed. The indigenous lactic culture combination NCDC 754 and NCDC 857 produces unique exopolysaccharides (91.76 ± 3.28 to 157.61 ± 2.65 mg/L) comprised of glucose, fructose and N-acetyl galactosamine under specific temperature conditions ranging from 37 to 45⁰C. The exopolysaccharides produced at specific conditions exhibits controlled water holding capacity, which is essentially required for low-fat/fat-free Shrikhand. The overall time required for Shrikhand manufacture process is shortens as the culture combination is fast acidifying and produces curd/dahi in 3.5-4 h at appropriate temperature. The yield of low fat/fat free Shrikhand is increased up to 5%, without incorporation of extra milk solids. The process is cost effective as additional milk solids (either fat or Solid-Not-Fat) are not required and it appreciably improves body, mouth feel and sensory attributes of the product. The process will be useful to dairy industry as well as to the consumers. The cost of 200gm Shrikhand is around Rs. 34.77, which is sufficiently lower than the same amount of product prepared by using conventional method.