The acidity of cultured buttermilk prepared by addition of water instead of fermented paneer whey was significantly less compared to [RT.
The initial proteolytic activity expressed as absorbance at 340 nm of the cultured buttermilk prepared by addition of fermented paneer whey i.
Changes in sensory attributes of cultured buttermilk during storage
The samples of cultured buttermilk were evaluated at regular interval of 1 day for flavor, colour and appearance, body and texture and overall acceptability using 9- point hedonic scale.
The examination of the data for flavour, colour and appearance, body and texture and overall acceptability scores of cultured buttermilk indicated that the changes in all four sensory scores among the treatments were significant (P<0.
From the studies on changes in sensory characteristics of cultured buttermilk stored in PET bottles at 7 [+ or -] 1[degrees]C, it was inferred that up to 4th day scores of all attributes especially that of flavour and overall acceptability were above 7.
Cultured buttermilk packed in PET bottles and evaluated for its microbiological quality during storage at refrigerated temperature (7 [+ or -] 1[degrees]C).
total lactic count, yeast and mould count and coliform count of cultured buttermilk samples are presented in Table 4.
The changes in microbial population of cultured buttermilk expressed as total lactic count (Log cfu/ g) of cultured buttermilk during storage are presented in Table 4.
42 Log cfu/g of cultured buttermilk respectively on 3rd day of storage day.
Cultured buttermilk samples stored at refrigeration temperature (7 [+ or -] 1[degrees]C) were found to be free from coliform and yeast and mould count during the entire storage period of the study.
Results of this study entailed to conclude that cultured buttermilk with acceptable sensory and physico-chemical characteristics can be prepared by blending 60 per cent dahi with 40 per cent of fermented whey by using starter culture Lb.