Effect Of Different Starter Culture Combination and Ripening Period on Free Fatty Acid Profile and Physicochemical Characteristics of Buffalo Cream

Abstract

Cream ripening is a common technique used to enhance the flavour of dairy products like ghee and butter. The generation of flavour is influenced by a number of variables, including the kind and quantity of strains employed, the substrate found in the media, and the incubation temperature and duration. In this current work, Lactococcus lactis subsp lactis, Lactococcus lactis subsp diacetyllactis and Leuconostoc mesenteroides subsp dextranicum were used in five different combinations and incubated at the same temperature for 24 hours and 48 hours, respectively. The titratable acidity increased during ripening, and the increase was higher in samples added with citrate. The cream sample with Lactococcus lactis subsp lactis and Leuconostoc mesenteroides subsp dextranicum with and without citrate addition obtained the highest score for flavour during sensory evaluation. The incubation period had no significant impact on the flavour score. Diacetyl production by starters was observed at 6 hours of incubation, and maximums were observed at 18 hours of incubation. The free fatty acid profile of treatment E (Lactococcus. lactis subsp. lactis and Leuconostoc mesenteroides subsp.dextranicum (1:1) with citrate (1%)) by GC MS/MS showed an increase in free fatty acid content with increase in incubation period.