Indian Journal of Dairy Science

NOVEMBER-DECEMBER 2012, VOL. 65, No. 6

HOME  u  IJDS  u  TOC 

v Research Articles

DAIRY PROCESSING


Studies on effect of initial pH, storage temperature and preservatives on shelf life of Yoghurt
 

V.V. Bansode, V.D. Pawar, P.T.Satpute, M. Zakiruddin, A.S. Jadhao and G.M. Machewad


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 4.50.1, 4.20.1 and 3.90.1 initial pH and stored at different temperatures of 4, 10 and at 370C for 4, 2 and 1 day respectively. One control sample of 4.50.1 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.