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Modelling of acidification kinetics and textural properties in dahi (Indian yogurt) made from buffalo milk using response surface methodology
Author(s) -
VARGHESE K. SHIBY,
MISHRA H N
Publication year - 2008
Publication title -
international journal of dairy technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 1.061
H-Index - 53
eISSN - 1471-0307
pISSN - 1364-727X
DOI - 10.1111/j.1471-0307.2008.00411.x
Subject(s) - syneresis , fermentation , lactose , food science , lactic acid , chemistry , total dissolved solids , biology , bacteria , environmental science , genetics , environmental engineering
The simultaneous effects of fermentation temperature (20.8–29.2C), total solids (TS) level (13–16% w/v) and total inoculum level (1–4% v/v) on the acidification process in buffalo milk fermented with dahi culture were explored by means of response surface methodology. The changes in lactose content and lactic acid in buffalo milk (14.5% TS) inoculated with 2.5% culture were investigated during fermentation at 27.5C. The utilization of lactose followed first order kinetics during dahi fermentation. The syneresis increased with increase in fermentation temperatures. A firmer gel was achieved with a medium acidification rate in the range of fermentation temperatures from 27C to 29.2C, medium TS of 14.5–15%, and at a total inoculum level of 2.5%.