Starter Cultures used Products

Starter cultures are a mixed preparation made up of living microbes and any cultivation medium like seeds, grains, or simply nutritional fluids that assist to start the fermentation process. Some examples include lactic acid bacteria (LAB), molds, and yeast. In preparation of starter cultures used products – cream, cheese, yogurt, butter, and indigenous dairy products of India – probiotic dairy products, prove to be useful. 

Starter organisms impart a distinct flavor to dairy products like cheese. This happens as lactic acid is produced due to the activity of enzymes in the ripening stage. After coagulation, the final texture is achieved. Similarly sour cream or cultured cream is a product of bacterial fermentation producing diacetyl. A more homogenous product is created after a serious change in the chemical composition.

Role in Producing Dairy by-products

Through generations, we desire a standard texture and flavor of starter cultures used products – cream, cheese, yogurt, butter, and indigenous dairy products of India – probiotic dairy products. The starter culture modifies the milk sugar or lactose present in dairy to lactic acid. This imparts a sour flavor to the resultant cultured or aged product. Lactobacillus lactis, Lactobacillus bulgaricus, and lactobacillus GG are some most common types of bacterial cultures that are put to use in the dairy industry. Infusion of such beneficial microorganisms not only resolves numerous gastrointestinal problems but also improves skin health. Now considering the nature of the indigenous dairy product industry in India the manufacturing companies mainly rely on frozen dairy cultures to coagulate the milk and produce the desired outcome.

Nature of Indigenous Dairy Product Industry in India

The Indian Central Government considers a fairly decent budget for the dairy industry as there seems potential for a new white revolution. The sector contributes 4% of the nation’s GDP. Indian soil is home to 300 million bovines that produce over 187 million tonnes of milk.  Based on the country’s rich livestock profile, the industry experts succeeded in expanding the market for starter cultures used products – cream, cheese, yogurt, butter, and indigenous dairy products of India – probiotic dairy products. Apart from private sectors, various Mutually Aided Cooperative Societies (MACS) have emerged leading to cutthroat competition in the business. The farming families consider cattle as a security asset that provides them with daily income compared to seasonal agricultural produce. Moreover, they can be sold in the market to combat financial crunch. The cows, buffaloes, goats, and sheep feed on crop residuals so there is little to no cost in feeding.

Conditions affecting the Dairy Industry

• Low Production Efficiency – Most companies face this challenge due to a lack of knowledge in maintaining low-cost operations.
• Low-Profit margins – Often the cost of producing one-liter milk coupled with the marginal costs (interests, depreciation, etc.) exceeds 60% of the selling price. This questions the firm’s sustainability.
• Lack of Infrastructure – Large part of this disorderly managed sector is yet to participate in modern processing techniques involving pasteurization, clarification, and hygienic transportation to plants. Vacuum cups for milking are rarely used.
• Inflation – Increased net sustaining income for farmers discourages them to take part in the production of milk and its by-products.

Soybeans Yogurt 

Like regular yogurt, soybeans yogurt, or yogurt or you have a quite similar soft, smooth and creamy texture. It is made with soy milk. Rich in protein, unsaturated fats, and calcium, they come with certain health benefits of lowering cholesterol and blood sugar levels. Commercially, lactobacillus bulgaricus is added as a culture that initiates fermentation with brown rice syrup rich in dextrose (similar to glucose). The fermentation of the tofu can also be done by removing the soybeans fiber and mixing the residual matter with water and cane sugar. 

Soybeans Yogurt using Starter Culture from Nono

Soybeans yogurt using starter culture from Nono is rated best in terms of quality and shelf life. Nono yogurt has the greatest diacetyl content after undergoing fermentation for a whole day. Soybeans yogurt using starter culture from Nono coupled with Lactic Acid Bacteria (LAB) represents the highest protein content among soybeans yogurt. 

The product can be refrigerated for six days. Its life cycle reduces to half at room temperature. 

Non-Dairy Probiotic Products

Generally, probiotics are living microorganisms that are beneficial in restoring gut issues. Once they are consumed, noticeable results are seen within two to three weeks. It keeps a check on gut inflammation by increasing the number of good bacteria counts inside the gastrointestinal tract.

Some non-dairy probiotic products are:

• Kombucha
• Kanji
• Achaar
• Synthetic probiotic tablets

Kombucha

Kombucha is a delicious fermented drink derived from black or green tea. Lactic acid bacteria and sugar perform the fermentation. It is a probiotic food that helps to prevent cancer.

Kanji

Kanji is an Indian fermented probiotic drink made of carrots, mustard seeds, black pepper, and salt. It has a rich antimicrobial profile that supports its therapeutic potency against gut disorders.

Achaar

Besides having probiotic bacteria, achaar tends to be rich in Vitamin K and sodium after long periods of preservation and fermentation.

Synthetic Probiotic Tablets

These tablets are sold as health supplements in chemist outlets. Generally, they contain the genus Lactobacillus or Bifidobacterium which are well-established probiotics.

Conclusion

Milk and its byproducts form an integral part of our daily food habits. We rely on these foods for balanced nutrition and overall skeletal and muscular growth. India produces milk and consumes starter cultures used products – cream, cheese, yogurt, butter, and indigenous dairy products of India – probiotic dairy products extensively. Thus the dairy industry plays a crucial role in terms of employment and economic growth of the country.