Journal of Advances in Microbiology

Aims: The study aimed to develop and evaluate functional buttermilk fortified with foxtail millet, rock salt, and black cumin to enhance its nutritional, functional, and sensory qualities.

Study Design: Development of Functional Buttermilk enriched with functional ingredients and its analysis.

Place and Duration of Study: The study was carried out at the Department of Dairy Technology, Dairy Science College, Bengaluru, Karnataka, India, during the period from December 2024 to September 2025.

Methodology: Cow milk (fat 3.5%, SNF 8.5%) was incorporated with foxtail millet flour at 5%. Then subjected to heat treatment at 90 °C for 5 minutes, followed by cooling to 37 °C. The milk was then inoculated with 2% Lactococci culture and incubated at 37 °C for 4–5 hours to allow the setting of millet enriched curd. The set curd was broken using agitators, and water was added in a 1:1.5 ratio. Subsequently, rock salt (1.0%) and black cumin seed powder (1.0%) were added. The optimized product was then analysed for its techno functional attributes and microbiological quality.

Results: The optimized formulation (5% foxtail millet, 1% rock salt and 1% black cumin seed powder) achieved the highest overall acceptability score (8.45), surpassing the control (8.06). The optimized functional buttermilk contained 1.82% fat, 2.42% protein, 92.8% moisture, 7.2% total solids, 1.36% ash, and 0.49% fiber. It showed 0.40%LA acidity and 61.4% DPPH antioxidant activity, 12.40 cP viscosity, 0.920 water activity, and colour values L* 66.07, a* –0.40, b* 4.30. Coliforms, yeast, and molds were nil. Statistical analysis using R software, and ANOVA with a critical difference at P = 0.05 revealed significant treatment effects.

Conclusion: This formulation exhibited enhanced sensory, physicochemical, and antioxidant properties, with no microbial contamination, demonstrating its potential for commercial application as a health-oriented dairy beverage that combines traditional ingredients with functional benefits.