Associative growth behavior of dahi and yoghurt starter cultures with Bifidobacterium bifidum and Lactobacillus acidophilus in buffalo skim milk

Table 2 Effect of associative growth behaviour between starter cultures of dahi/yoghurt and probiotic cultures (B. bifidum I and L. acidophilus R) on titratable acidity of fermented buffalo skim milk

Culture Combination	Incubation temperature (°C)	Titratable acidity (%) of fermented skim milk (expressed as lactic acid)
		Incubation period (h)
		6	12	18
Dahi culture D	30	0.56 ± 0.1 aA	0.72 ± 0.2 bA	0.93 ± 0.2 cA
Dahi culture DAB	30	0.48 ± 0.1 aB	0.64 ± 0.3 bB	0.99 ± 0.4 cA
Dahi culture DAB	37	0.66 ± 0.2 aC	0.82 ± 0.4 bC	1.18 ± 0.3 cB
Yoghurt culture Y	37	0.91 ± 0.1 aA	1.42 ± 0.3 bA	1.68 ± 0.3 cA
Yoghurt culture YAB	37	0.85 ± 0.2 aB	1.12 ± 0.5 bB	1.44 ± 0.2 cB

Culture details as given in Table 1.
Results are the average ± SD of five observations. Values followed by a different lowercase letter within a row are significantly different at p < 0.05. Values followed by a different uppercase letter within a column in same product are significantly different at p < 0.05

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