Volume: 54 Issue: 1
Year: 2023, Page: 252-256, Doi: https://doi.org/10.51966/jvas.2023.54.1.252-256
Received: Sept. 17, 2022 Accepted: Nov. 21, 2022 Published: March 31, 2023
Post fermentation acidification is defined as the development of acidity past the desired level of fermentation or acid development. Effect of thermization at 65oC for different periods (30 sec, 60 sec, 2 min and 5 min) on post fermentation acidification of dahi samples prepared using Lacticaseibacillus rhamnosus 18 or Lacticaseibacillus casei 01 upon refrigerated storage was assessed in this study. Significant changes (p< 0.01) were observed between the two starter cultures in terms of their post acidification potential with L. rhamnosus 18 dahi showing lower pH, higher titratable acidity and lactobacilli count than L. casei 01 during refrigerated storage. On assessing the impact of heat treatment on post acidification, significant decrease (p< 0.05) in pH, increase (p< 0.01) in titratable acidity and lactobacilli count of the heat treated and control samples were observed throughout the storage. Based on this study, it can be inferred that heat treatment at 65oC for even upto 5 min is not having any significant inhibitory effect on post fermentation acidification characteristics of the lactobacilli cultures tested.
Keywords: Post fermentation acidification, thermization, fermentation, dahi
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© 2023 Silpa et al. This is an open access article distributed under the terms of the Creative Commons Attribution 4.0 International License (http://creativecommons.org/licenses/by/4.0/), which permits unrestricted use, distribution, and reproduction in any medium, provided the original author and source are credited.
Silpa Raj,K., Ligimol,J., Beena,A.K., Divya,M.P., Aysha,C.H. and Aparna,S.V. 2023. Effect of thermization of dahi on post fermentation acidification during refrigerated storage. J. Vet. Anim. Sci. 54(1):252-256
DOI: https://doi.org/10.51966/jvas.2023.54.1.252-256