Advances in Animal and Veterinary Sciences

Research Article
Adv. Anim. Vet. Sci. 10(1): 114-119
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Sri Melia1*, Indri Juliyarsi1, Yulianti Fitri Kurnia1, Yudha Endra Pratama2, Huriya Azahra3

1Faculty of Animal Science Universitas Andalas., Padang, West Sumatra, Indonesia. 25163; 2Postgraduate Program at Faculty of Animal Science, Universitas Andalas, Padang, West Sumatra, Indonesia; 3Magister program of Animal Science, Universitas Andalas, Padang, West Sumatra, Indonesia.

Abstract | This study aimed to determine the influence of the fermentation period on titratable acidity, pH, total lactic acid bacteria, and sensory properties in fermented whey with the addition of Pediococcus acidilactici BK01 as a probiotic. Whey was obtained as a by-product of processing cheese from Etawa crossbreed goat milk. The whey fermentation period was 10, 12, 14, 16, 18, and 20 hours. Based on the results, the fermentation period significantly (P<0.05) decreased pH and increased total lactic acid bacteria and titratable acidity. The pH of fermented whey was 5.10±0.00 to 5.20±0.00, and total lactic acid bacteria of fermented whey was 38.7±0.84 to 88.7±0.19 x 1010 CFU/mL. Titratable acidity of fermented whey was 0.51 ± 0.01 to 0.61 ± 0.05. Based on the organoleptic test, panelists liked the fermented goat milk whey.

Keywords | Goat milk, Whey, By product, Cheese, Fermentation times