• Shruti Samant
• Bhumi Vyas
• Pradnya Roundhal

To assess Probiotic and Dairy starter cultures for their ability to produce CLA (Conjugated Linoleic Acid) utilising nuts and vegetable oils as source of (Linoleic acid) LA. Based on an in vitro study and product simulation appropriate consortia was selected and a functional food product (Shrikand) was developed utilising nuts as a source of Linoleic Acid. Consortia of S thermophilus, L acidophilus and L rhamnosus was used in this final product and highest CLA was recorded in Pista shrikhand (256.25mg/gm) followed by Almond (231.25mg/gm), cashew (228.12 mg/gm) and walnut (221.87 mg/gm) flavours. Pista as source of Linoleic acid was efficiently utilised by the consortia and along with highest CLA yield, organoleptic evaluation results also showed pista shrikhand to score higher and tasteful compared to the other three nut flavours.

CLA, LA, Probiotic, Dairy starter culture

"DEVELOPMENT OF SHRIKHAND WITH CLA (CONJUGATED LINOLEIC ACID) USING CONSORTIUM OF PROBIOTIC AND DAIRY STARTER CULTURES ", International Journal of Emerging Technologies and Innovative Research (www.jetir.org), ISSN:2349-5162, Vol.6, Issue 5, page no.1-9, May-2019, Available :http://www.jetir.org/papers/JETIR1905I01.pdf

"DEVELOPMENT OF SHRIKHAND WITH CLA (CONJUGATED LINOLEIC ACID) USING CONSORTIUM OF PROBIOTIC AND DAIRY STARTER CULTURES ", International Journal of Emerging Technologies and Innovative Research (www.jetir.org | UGC and issn Approved), ISSN:2349-5162, Vol.6, Issue 5, page no. pp1-9, May-2019, Available at : http://www.jetir.org/papers/JETIR1905I01.pdf