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

Table 3 Effect of associative growth behaviour between starter cultures of dahi/yoghurt and probiotic cultures (B. bifidum I and L. acidophilus R) on volatile acidity of fermented buffalo skim milk

Culture combination	Incubation temperature (°C)	Volatile acidity of fermented skim milk (ml of 0.01 % NaoH/50 g)
		Incubation period (h)
		6	12	18
Dahi culture D	30	8.4 ± 0.6 aA	19.0 ± 0.8 bA	36.0 ± 1.1 cA
Dahi culture DAB	30	10.0 ± 0.7 aB	12.5 ± 0.8 bB	15.8 ± 0.5 bB
Dahi culture DAB	37	13.1 ± 0.6 aC	14.9 ± 0.7 bC	16.5 ± 0.9 cC
Yoghurt culture Y	37	7.0 ± 0.4 aA	7.5 ± 0.3 bA	8.2 ± 0.2 cA
Yoghurt culture YAB	37	7.8 ± 0.5 aB	8.4 ± 0.4 bB	8.9 ± 0.6 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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