Abstract
The present study was conducted to determine the effect of three different levels of sorbic acid (0.1%, 0.2% and 0.3%) on the shelf life and storage quality of Kaladhi. Kaladhi was prepared from pasteurized buffalo milk standardized to 6% fat and 9% SNF with coagulation at 40°C using 5% lactic acid as a coagulant. Kaladhi prepared without sorbic acid served as control and was compared with the products treated with different levels of sorbic acid for a storage period of 35days at ambient temperature. The results showed a significant (P < 0.05) effect of sorbic acid on most of the physicochemical parameters i.e. titratable acidity, free fatty acid content (% oleic acid) and thiobarbituric acid value which showed a decreasing trend with increasing concentration of sorbic acid. However, a non-significant (P > 0.05) effect of sorbic acid was observed on pH and proximate parameters of the product. Kaladhi treated with 0.3% sorbic acid retained most desirable physicochemical and sensory properties throughout the storage period hence, was considered the best.
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