Archives

Page No. : 105-110

ABSTRACT

Kaladhi is a coagulated milk product that enjoys a remarkable degree of popularity throughout the state of Jammu and Kashmir. Kaladhi was dipped in 3 levels (0.1%, 0.2% and 0.3%) of sorbic acid solutions with an objective to enhance its shelf life. The storage study of the Kaladhi treated with various solutions of sorbic acid was investigated for a period of 35 days. Sorbic acid significantly reduced the total plate count, coliform count and yeast and mold count of Kaladhi. The microbial load decreased with increase in concentration of sorbic acid solution. Yeast and mold count also decreased to a larger extent because of sorbic acid. The overall acceptability score was highest for the Kaladhi dipped in 0.3% sorbic acid solution on the concluding day of study. It was concluded that Kaladhi prepared from milk with 6% fat level and treated with 0.3% sorbicacid solution could retain most of the desirable attributes upto 35 days.

Keywords: Kaladhi, microbial count, sensory score, shelf-life, sorbic acid