Changes in acidity and Lactic Acid production During ltitu Fermentation.
1992
Kelbessa Urga and Berhanu A. Gashe and Alemu Fite and Ayele Negatu
The fermentation rate and acidity of ititu, an Ethiopian fermented cow's milk, was investigated. Changes in pH and total titratable acidity, volatile organic acids and bacterial counts of fermenting milk samples kept at room temperature (21°C) and 28°C were recorded. Similar parameters were also monitored for pasteurized milk incubated at room temperature. In raw milk incubated at room temperature, the pH decreased from 6.6 to 4.2 while the lactic acid content increased from 0.2% to 1.4% within 24 h of fermentation. In pasteurized milk, the drop in pH and acid production patterns were very low during the first 24 h of fermentation. Raw milk incubated at either room temperature or 28°C was found better than pasteurized for production of ititu. The higher incubation temperature increased the tempo of fermentation and shortened the time required for development of flavor, aroma and texture in ititu. However, the desirable characteristics in ititu were fully developed when incubated at ambient temperature (2I°C).
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