Vol. 6, Issue 3 (2018)
Evaluation of Titrable acidity (Ta) of camel and buffalo milk during lactic acid fermentation by using Lactococcus lactis ssp. cremoris and Lactococcus lactis ssp. lactis
Author(s): Sanjay Singh, Basant Bais, Lokesh Tak, Renu Kumari, Parmaram Gorachiya and Durga Devi
Abstract: To study the Titrable Acidity (TA) of camel and buffalo milk by using Lactococcus lactis ssp. cremoris and Lactococcus lactis ssp. lactis, an experiment was designed and conducted at National Research Center on Camel, Bikaner, Rajasthan, India and Department of Livestock Products Technology, College of Veterinary and Animal Science, Rajasthan University of Veterinary and Animal Sciences, Bikaner, Rajasthan, India. There was a highly significant (P<0.01) increases in the TA value of camel and buffalo milk samples from zero to 12 hour with advancement of fermentation hours. Hence it may be concluded that the stability of camel and buffalo milk decreased day by day with enhancement of fermentation hours.
Pages: 1023-1025 | 688 Views 130 Downloads
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How to cite this article:
Sanjay Singh, Basant Bais, Lokesh Tak, Renu Kumari, Parmaram Gorachiya, Durga Devi. Evaluation of Titrable acidity (Ta) of camel and buffalo milk during lactic acid fermentation by using Lactococcus lactis ssp. cremoris and Lactococcus lactis ssp. lactis. Int J Chem Stud 2018;6(3):1023-1025.
