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Evaluation of Titrable acidity (Ta) of camel and buffalo milk during lactic acid fermentation by using Lactococcus lactis ssp. cremoris and Lactococcus lactis ssp. lactis
International Journal of Chemical Studies · 2018 · Vol. 6(3) · pp. 1023–1025
Abstract
To study the Titrable Acidity (TA) of camel and buffalo milk by using Lactococcus lactis ssp. cremoris and Lactococcus lactis ssp. lactis, an experiment was designed and conducted at National Research Center on Camel, Bikaner, Rajasthan, India and Department of Livestock Products Technology, College of Veterinary and Animal Science, Rajasthan University of Veterinary and Animal Sciences, Bikaner, Rajasthan, India. There was a highly significant (P
Animal Diversity and Health StudiesMilk Quality and Mastitis in Dairy CowsProbiotics and Fermented FoodsLactococcus lactisCamel milkLactococcusFermentationLactic acidFood scienceBiologyVeterinary medicineLivestockBiotechnology
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