Assessment of pH of Fermented Camel and Buffalo Milk by Using Lactobacillus Fermentum and Lactobacillus Helveticus as Starter Culture at Different Time Interval

Authors:

Tak L, Bais B*, Singh R and Singh S

Volume 2, Issue 4

Abstract

The aim of this study was to assess the periodical evaluation of pH of fermented camel and buffalo milk collected at weekly interval for period of 2 months from camel dairy maintained at ICAR-NRC on Camel, Bikaner(Rajasthan),India and buffaloes maintained under the project “Establishment of live demonstration models of diversified livestock production systems for motivating adaption to enhancing agricultural income (RKVY-15)” CVAS, RAJUVAS, Bikaner(Rajasthan),India respectively .The samples were inoculated with Lactobacillus fermentum NC DC 214 (L. fermentum) and Lactobacillus helveticus NCDC 288 (L. helveticus) cultures @ 1% in both pasteurized camel and buffalo milk and after proper mixing the samples were drawn at 0, 2, 4, 6, 8, 10, 12 hours and were subjected to analyse, for change in pH. The results of present study revealed a highly significant (P<0.01) decrease in the pH value of camel milk samples and buffalo milk samples with advancement of fermentation hours as well as with treated bacteria that is L. fermentum and L. helveticus.

Keywords:

Camel; Buffalo; Milk; pH

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