Trend Analysis of Developed Acidity in Pasteurized Milk in Aerobic Condition and Establishment of Its Correlation between COB and ALP Activities |
Author(s): |
| Abhay Koladiya , A.D. Patel Institute of Technology; Hetvi Patel, A.D. Patel Institute of Technology; Divyesh Chauhan, Vidya Dairy Anand |
Keywords: |
| Lactic Acid, Pasteurized Milk, Titration, Ambient Temperature, ALP Activities |
Abstract |
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This study was aimed to evaluate the microbial and Physico-chemical factor influence on the quality of milk as %Lactic acid. Milk belongs to the category of the highly perishable food products. To know the quality and shelf life of the milk is very important along with the factors affecting milk quality and shelf life is also important. The Lactose present in the milk is the carbohydrate and gets degraded and converts into lactate also known as lactic acid which increases the %Acidity of the milk and cause spoilage of the milk. This study is aimed to know the change occurs in % Acidity of the milk along with its physical parameters like smell, taste, appearance. |
Other Details |
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Paper ID: IJSRDV8I50349 Published in: Volume : 8, Issue : 5 Publication Date: 01/08/2020 Page(s): 381-385 |
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