Volume: 55 Issue: 2
Year: 2024, Page: 284-290, Doi: https://doi.org/10.51966/jvas.2024.55.2.284-290
Received: Aug. 4, 2023 Accepted: March 26, 2024 Published: June 30, 2024
Post-fermentation acidification (PFA) or post-acidification is defined as the development of acidity after the desirable fermentation. PFA is not a preferred phenomenon in fermented milk products due to the detrimental effects on product quality and shelf life. So alternate methods are being attempted to control PFA in fermented milk products.The reported study aimed to assess the efficiency of microwave treatment in controlling PFA in dahi. For this, dahi samples prepared using two high post acidifying cultures Lacticaseibacillus rhamnosus NCDC 18 and Lacticaseibacillus casei 01 were subjected to microwave treatments (600 W and 720 W). Microwave treatment at 720 W resulted in product damage whereas 600 W did not elicit any detrimental effect. Samples microwaved at 600 W for 10 s, 20 s and 30 s were stored in the refrigerator (5 ± 2°C) and analysed for changes in titratable acidity, pH and starter culture count over a period of six days at three days interval. During the storage period, significant decrease (p < 0.01) in pH and increase (p < 0.01) in titratable acidity and starter culture count were observed in all the samples of dahi irrespective of the microwave treatment given and the starter culture used. However, some culture specific, microwave exposure period dependent statistically significant variations were observed. Though the microwave treatment at 600 W did not elicit any remarkable reduction in PFA, the culture specific differences observed in the impact of microwave treatment warrant further studies for starter culture specific standardisation of microwave-based heat treatments for controlling PFA.
Keywords: Dahi, post fermentation acidification, microwave treatment, Lacticaseibacillus
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© 2024 Raj 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.
Raj, S.K., James, L., Devikrishna, P., Beena, A.K., Aysha, C.H. and Divya, M.P.2024. Microwave treatment as a strategy to control post fermentation acidification in dahi. J. Vet. Anim. Sci. 55(2):284-290
DOI: https://doi.org/10.51966/jvas.2024.55.2.284-290