Comparative Analysis of Fermented Milk Prepared Using Natural Fermentation Starters

Year : 2025 | Volume : 14 | Issue : 03 | Page : 11 28
    By

    Anas Ali Sayyed,

  • Ruchika Bhawsar,

  • Neha Yadav,

  • Rajni Chouhan,

  • Mitalee Soni,

  • Mukesh Jamod,

  • Ritika Chouhan,

  1. Assistant Professor, School of Sciences, Abhyuday University, Khargone, Madhya Pradesh, India
  2. Assistant Professor, School of Sciences, Abhyuday University, Khargone, Madhya Pradesh, India
  3. Assistant Professor, School of Sciences, Abhyuday University, Khargone, Madhya Pradesh, India
  4. M.Sc. Scholar, School of Sciences, Abhyuday University, Khargone, Madhya Pradesh, India
  5. M.Sc. Scholar, School of Sciences, Abhyuday University, Khargone, Madhya Pradesh, India
  6. M.Sc. Scholar, School of Sciences, Abhyuday University, Khargone, Madhya Pradesh, India
  7. M.Sc. Scholar, School of Sciences, Abhyuday University, Khargone, Madhya Pradesh, India

Abstract

Background: Fermented milk products are a staple of traditional diets and offer considerable nutritional and health benefits due to their probiotic and bioactive compounds. While conventional starters, like old buttermilk are widely used, alternative plant-based starters, like clove and green chili stalk, have potential advantages, including enhanced antioxidant properties and cultural relevance. Objectives: This study aimed to compare the fermentation dynamics of milk inoculated with clove, green chili stalk, and old buttermilk over a 10-day period, assessing their effects on key physicochemical and sensory parameters. Methods: Fresh buffalo milk was inoculated with each of the three starters and incubated at 43°C. Samples were collected daily and analyzed for pH, titratable acidity, browning index (melanoidin formation), and turbidity (a proxy for microbial load). Data were analyzed using descriptive statistics, two-way ANOVA, Pearson’s correlation analysis, and Principal Component Analysis (PCA). Results: Clove treatment exhibited the fastest pH decline and highest titratable acidity, browning index, and turbidity by Day 10, indicating robust fermentative activity. Buttermilk treatment also performed well, showing a significant negative correlation between pH and acidity (r = −0.75, p = 0.013) and a strong positive correlation between turbidity and pH (r = +0.75, p = 0.012). The green chili stalk resulted in milder fermentation, with none of the measured correlations reaching significance. PCA revealed clear separation of the treatments on Day 10, with clove strongly associated with acidity, browning, and turbidity. Conclusion: Among the tested starters, clove demonstrated superior performance in promoting acidification, microbial growth, and browning, making it a promising alternative to conventional starters. This study highlights the potential of culturally significant plant-based materials to enhance the quality and functional properties of fermented milk.

Keywords: Fermented milk, clove, green chili stalk, buttermilk, pH, titratable acidity, PCA

[This article belongs to Research and Reviews : Journal of Dairy Science and Technology ]

How to cite this article:
Anas Ali Sayyed, Ruchika Bhawsar, Neha Yadav, Rajni Chouhan, Mitalee Soni, Mukesh Jamod, Ritika Chouhan. Comparative Analysis of Fermented Milk Prepared Using Natural Fermentation Starters. Research and Reviews : Journal of Dairy Science and Technology. 2025; 14(03):11-28.
How to cite this URL:
Anas Ali Sayyed, Ruchika Bhawsar, Neha Yadav, Rajni Chouhan, Mitalee Soni, Mukesh Jamod, Ritika Chouhan. Comparative Analysis of Fermented Milk Prepared Using Natural Fermentation Starters. Research and Reviews : Journal of Dairy Science and Technology. 2025; 14(03):11-28. Available from: https://journals.stmjournals.com/rrjodst/article=2025/view=234718


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Regular Issue Subscription Original Research
Volume 14
Issue 03
Received 17/07/2025
Accepted 04/09/2025
Published 05/09/2025
Publication Time 50 Days
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