Microbiological Evaluation of Soy Fortified Shrikhand by Using Response Surface Methodology.

ABSTRACT

Soy fortified shrikhand samples were prepared with various levels of soymilk, cane sugar and yoghurt culture (Lactobacillus delbrueckii subsp. bulgaricus and Streptococcus thermophilus in the ratio of 11) examined for selective enumeration of health beneficial microorganisms. The present investigation was carried out to optimize the process for manufacturing of soy fortified shrikhand by its response with employing the 3-factor Central Composite Rotatable Design (CCRD). The formulated soy fortified shrikhand with 45.0% soymilk, 30.0% cane sugar and 3.0% yoghurt culture was found highly suitable (P<0.05) for obtaining the maximum viable count of Lactobacillus delbrueckii subsp. bulgaricus and Streptococcus thermophilus whereas the desirability index was 0.985.