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Effect of Ambient Storage on the Quality Characteristics of Kaladhi: An Acid Coagulated Milk Product

Author(s): S.A.A. Bukhari | V. Pathak | Z.F. Bhat | S.R. Ahmad

Journal: American Journal of Food Technology
ISSN 1557-4571

Volume: 7;
Issue: 4;
Start page: 192;
Date: 2012;
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Keywords: Kaladhi | quality attributes | acid coagulants | ambient storage

Kaladhi is a hard and dry cheese variety of Jammu and Kashmir which is prepared by directly acidifying the milk with organic acids without the use of rennet and starter. Storage quality of Kaladhi prepared by using different organic acid coagulants at their optimum level viz., 5% acetic acid, 5% citric acid and 5% lactic acid was assessed in terms of physicochemical, proximate, microbiological and sensory properties at ambient temperature (21-25C) for 28 days. Fresh buffalo milk standardized to 5.5% fat and 9% SNF was used for the preparation of the product using different organic acids as coagulants at 40C and the Kaladhi prepared traditionally using day old whey as coagulant served as control. The results showed a significant (p
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