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Shelf life estimation of probiotic buffalo milk Ricotta cheese
Journal of Entomology and Zoology Studies · 2020 · Vol. 8(1) · pp. 1503–1508
Abstract
Probiotic Ricotta Cheese was packed in Polystyrene cups and stored at 7 ℃ for shelf life study. The various parameters like titratable acidity, water activity, overall acceptability, textural and color parameters were analysed throughout the storage. The probiotic count of LA-05 cells was checked over the storage time. The titratable acidity of PRC increased significantly (p0.05) throughout the storage. The sensory quality of the product reduced during refrigerated storage as observed by significant (p
Probiotics and Fermented FoodsMicrobial Metabolites in Food BiotechnologyMeat and Animal Product QualityTitratable acidProbioticShelf lifeFood scienceWater activityChemistryBiologyBacteriaWater content
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