Author: Singh T P, Kumari S and Sethi S,
aloe vera juice in Lassi manufacture to improve the health benefits of product, level of aloe vera juice was optimized on the basis of growth and activity of culture in terms of pH and acidity, Lassi is a fermented dairy product produced from cow’s milk with a characteristic sour taste, Increasing awareness among consumers to ensure good health coupled with the change in the lifestyle has led to the concept of functional foods, development of functional foods is thus a unique opportunity to contribute to the improvement of the quality of food and consumer health and well-being, aloe vera in functional foods , beverage and dairy yogurts , soft drinks, It is not a drug or a medicine, nor is it intended to replace any drug or medicine, benefits like stimulation of lactic acid bacteria, inhibition of contaminating bacteria like Staphylococcus and improved shelf-life of different fermented dairy products, probiotic approach that affects the host by selectively stimulating the growth and/or activity of one or limited number of bacteria in the colon aloe vera can be added to Lassi to increase its nutraceutical value, beneficial effects of fermentation on the presence of aloe vera, effect of varying levels of aloe vera juice in Lassi on the growth and activity of mix culture in terms of pH, titratable acidity and microbial counts
