PHYSICO-CHEMICAL AND MICROBIOLOGICAL STUDY OF CURD (YOGHURT) FORTIFIED WITH SPICESShilpa S. Ruikar, Shraddha M. Jadhav, Shweta Janugade and G.R. PathadeAbstract Dairy products such as yogurt are widely used, so fortifying this food with spices is helpful to increase its nutritional value of it. Spices contain antioxidant activity, proteolytic activity, and bioactive compounds which are very helpful for human health. The main focus is to examine the technical element and microbiology involved in the manufacturing of various varieties of yogurt. Various types of yogurt were prepared by adding Black pepper, Cinnamon, Clove, and dry ginger. The yogurt formed was subjected to physicochemical and microbiological analysis. The time required for yogurt formation was found to be 10 h. The yogurt samples fortified with spices were found to be of smooth texture, white color having a pleasant smell and sour taste. |