Effect of sorbic acid on the storage quality of Kaladhi-an acid coagulated milk product

• Published in: Journal of food science and technology Vol. 51; no. 12; pp. 4040 - 4046
• Main Authors: Ahmad, S. R., Pathak, V., Bhat, Z. F., Bukhari, S. A. A.
• Format: Journal Article
• Language: English
• Published: India Springer India 01.12.2014; Springer Nature B.V
• Subjects: Acidity; Ambient temperature; Analysis; Buffalo; Chemical compounds; Chemistry; Chemistry and Materials Science; Chemistry/Food Science; Dairy industry; Dairy products; Design of experiments; Economic reform; Fatty acids; Food; Food preservation; Food processing industry; Food Science; Livestock; Milk; Nutrition; Original; Original Article; Pasteurization; Physicochemical properties; Quality standards; Studies; Variance analysis; Ambient storage; Quality attributes; Sorbic acid; Kaladhi
• ISSN: 0022-1155; 0975-8402
• DOI: 10.1007/s13197-013-0962-6

The present study was conducted to determine the effect of three different levels of sorbic acid (0.1 %, 0.2 % and 0.3 %) on the shelf life and storage quality of Kaladhi . Kaladhi was prepared from pasteurized buffalo milk standardized to 6 % fat and 9 % SNF with coagulation at 40 °C using 5 % lactic acid as a coagulant. Kaladhi prepared without sorbic acid served as control and was compared with the products treated with different levels of sorbic acid for a storage period of 35 days at ambient temperature. The results showed a significant ( P  < 0.05) effect of sorbic acid on most of the physicochemical parameters i.e. titratable acidity, free fatty acid content (% oleic acid) and thiobarbituric acid value which showed a decreasing trend with increasing concentration of sorbic acid. However, a non-significant ( P  > 0.05) effect of sorbic acid was observed on pH and proximate parameters of the product. Kaladhi treated with 0.3 % sorbic acid retained most desirable physicochemical and sensory properties throughout the storage period hence, was considered the best.