Effect of sorbic acid on the storage quality of Kaladhi-an acid coagulated milk product

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 A degrees 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 35 days 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.