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Indian Journal of Dairy Science |
NOVEMBER-DECEMBER 2012, VOL. 65, No. 6 |
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Research Articles
DAIRY PROCESSING
Studies on effect of initial pH, storage temperature and
preservatives on shelf life of Yoghurt
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V.V. Bansode, V.D. Pawar,
P.T.Satpute, M. Zakiruddin, A.S. Jadhao and G.M. Machewad
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The yoghurt was
prepared from 4.5% fat standardized milk by inoculating with
starter culture comprising Streptococcus thermophillus and
lactobacillus bulgaricus at 2% and incubated for different
periods of time to yield yoghurt of 4.5±0.1, 4.2±0.1 and
3.9±0.1 initial pH and stored at different temperatures of
4, 10 and at 370C for 4, 2 and 1 day respectively. One
control sample of 4.5±0.1 initial pH was stored at 40C for 4
weeks as a check. It was observed that initial pH, storage
temperature and preservatives had the effect on shelf life
and quality of yoghurt.
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