Storage period (d) at 5 ± 1°C
pH
Total viable count (cfu/ml)
Titratable acidity (% lactic acid)
Storage period (h) at 30±1°C
pH
Total viable count (cfu/ml)
Titratable acidity (% lactic acid)
0
4.38
3.8×10
7
0.546
0
4.38
3.8×10
7
0.546
4
4.37
2.9×10
7
0.56
24
4.34
8.2×10
8
0.59
8
4.37
4.1×10
7
0.56
48
4.28
9.5×10
8
0.71
12
4.35
3.6×10
7
0.58
72
4.19
5.6×10
7
0.80
16
4.34
2.8×10
7
0.59
96
4.10
4.8×10
7
0.82
20
4.32
1.9×10
7
0.60
120
3.90
2.9×10
7
0.89
24
4.32
1.8×10
7
0.60
-----
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-----
-----
28
3.98
1.1×10
7
0.89
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Table 6:
Changes in pH, total viable count and titratable acidity of the whey-pineapple (65:35) probiotic beverage during storage.
