Asian Journal of Dairy and Food Research, volume 27 issue 3 & 4(2008) : 168 - 174


B.S. Jadhav, M.B. Kulkarni1, K.D. Chavan2
1A.S.D.S.College of Agriculture, Kolhapur - 416 004, India
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Cite article:- Jadhav B.S., Kulkarni1 M.B., Chavan2 K.D. (2024). EFFECT OF LACTATION ORDER AND STAGE OF LACTATION ON PHYSICAL PROPERTIES OF MILK. Asian Journal of Dairy and Food Research. 27(3): 168 - 174. doi: .
The present study was conducted to develop shelf stable ready to eat pickle, with and without use of starter cultures from spent hen. Samples were analysed its for physico-chemical as well as microbiological qualities under subsequent storage period of 3 months in flexible packages. The outcome of the study was that pickle variant treated with Lactobacillus Plantarum, Pediococcus acidilactici and their combination were carrying less moisture, low pH, moderate high TBA value. Spices and presence of competitive flora further improved the microbial stability of treated variants. As far the hedonic rating is concerned, the product from treated variant was found moderately desirable.
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