The effectiveness of lactic acid bacteria level on syneresis and acidity of fermented milk added carrot (Daucus carrota L) porridge

Abstract

This experiment aimed to evaluate syneresis and acidity of fermented milk which is combined with varying levels of carrot porridge and lactic acid bacteria (LAB). There were 2 types of LAB used Lactobacillus acidophilus and Lactobacillus casei. The experiment carried out using a completely randomized design (CRD) of factorial patterns which is consisting of two factors. Factors were A: 2.5% and 5% level of starter LAB and B: three levels of carrot porridge (5, 10 and 15%). Variables measured were acidity (pH) and degree of syneresis. Data were analysed using analysis of variance (ANOVA) and the differences between treatment means were examined by Duncan Range Test (DMRT). The results showed that the pH very significantly (P <0.01) affected by LAB and carrot porridge level but syneresis significantly (P <0.05) effected only by level of carrot porridge. In conclusion that the best pH and syneresis resulting in 2.5 and 5% of starter at 5% carrot porridge level.