Evaluation of Efficacy of Lactic Acid as Coagulant in the Preparation of Kaladhi: A Hard and Dry Cheese
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- Kaladhi, Lactic Acid, Coagulant, Sensory Analysis, Physicochemical Parameters
- A., Bukhari S. A.; V., Pathak; F., Bhat Z.; R., Ahmad S.
- This work is licensed under a Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International License. CC BY-NC-SA 4.0 Creative Commons License: https://creativecommons.org/licenses/by-nc-sa/4.0/
- Kaladhi was prepared by using lactic acid as a coagulant at three different levels viz. 5%, 7.5% and 10% and assessed in terms of physicochemical, proximate and sensory properties. Fresh buffalo milk standardized to 5.5% fat and 9% SNF was used for the preparation of the product and the Kaladhi prepared traditionally using day old whey as coagulant served as control. pH of the product varied significantly (Pcreasing lactic acid level. Fat percentage increased significantly (Pl the sensory parameters showed a decreasing trend with increasing lactic acid level with highest scores for 5% lactic acid for all the sensory parameters. Based on various physicochemical and sensory parameters, Kaladhi prepared from lactic acid at 5% level proved to be optimum.
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