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Effect of sorbic acid on the storage quality of Kaladhi-an acid coagulated milk product

The present study was conducted to determine the effect of three different levels of sorbic acid (0.1 %, 0.2 % and 0.3 %) on the shelf life and storage quality of Kaladhi . Kaladhi was prepared from pasteurized buffalo milk standardized to 6 % fat and 9 % SNF with coagulation at 40 °C using 5 % lact...

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Bibliographic Details
Published in:Journal of food science and technology 2014-12, Vol.51 (12), p.4040-4046
Main Authors: Ahmad, S. R., Pathak, V., Bhat, Z. F., Bukhari, S. A. A.
Format: Article
Language:English
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Summary:The present study was conducted to determine the effect of three different levels of sorbic acid (0.1 %, 0.2 % and 0.3 %) on the shelf life and storage quality of Kaladhi . Kaladhi was prepared from pasteurized buffalo milk standardized to 6 % fat and 9 % SNF with coagulation at 40 °C using 5 % lactic acid as a coagulant. Kaladhi prepared without sorbic acid served as control and was compared with the products treated with different levels of sorbic acid for a storage period of 35 days at ambient temperature. The results showed a significant ( P   0.05) effect of sorbic acid was observed on pH and proximate parameters of the product. Kaladhi treated with 0.3 % sorbic acid retained most desirable physicochemical and sensory properties throughout the storage period hence, was considered the best.
ISSN:0022-1155
0975-8402
DOI:10.1007/s13197-013-0962-6