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Effect of thermization of dahi on post fermentation acidification during refrigerated storage
K. Raj Silpa, James Ligimol, A. K. Beena, M. P. Divya, C. H. Aysha and V. Sudhakaran Aparna
doi: https://doi.org/10.51966/jvas.2023.54.1.252-256
Journal of Veterinary and Animal Sciences.2023.54(1): 252-256
Author Details
K. Raj Silpa: M. Tech scholar, Department of Dairy Microbiology, Verghese Kurien Institute of Dairy and Food Technology, Mannuthy, Thrissur-680651, Kerala Veterinary and Animal Sciences University, Kerala, India
James Ligimol: Assistant Professor, Department of Dairy Microbiology, Verghese Kurien Institute of Dairy and Food Technology, Mannuthy, Thrissur-680651, Kerala Veterinary and Animal Sciences University, Kerala, India
A. K. Beena: Professor and Head, Department of Dairy Microbiology, Verghese Kurien Institute of Dairy and Food Technology, Mannuthy, Thrissur-680651, Kerala Veterinary and Animal Sciences University, Kerala, India
M. P. Divya: Assistant Professor, Department of Dairy Chemistry, Verghese Kurien Institute of Dairy and Food Technology, Mannuthy, Thrissur-680651, Kerala Veterinary and Animal Sciences University, Kerala, India
C. H. Aysha: Assistant Professor, Department of Food Safety and Quality Assurance, Verghese Kurien Institute of Dairy and Food Technology, Mannuthy, Thrissur-680651, Kerala Veterinary and Animal Sciences University, Kerala, India
V. Sudhakaran Aparna: Assistant Professor, Department of Dairy Microbiology, Verghese Kurien Institute of Dairy and Food Technology, Mannuthy, Thrissur-680651, Kerala Veterinary and Animal Sciences University, Kerala, India
Article History
Received: 17.09.2022 Accepted: 21.11.2022 Published online: 31.03.2023
Corresponding author: James Ligimol
e-mail : lijimoljames@kvasu.ac.in
Citation : 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
Abstract
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
