Sr.No Fermentation Time Medium
Whey Sample B
pH T.A % pH T.A %
1 5 4.85 0.390 4.65 0.453
2 9 4.55 0.496 4.50 0.525
3 13 4.13 0.915 4.25 0.680
4 17 3.98 1.023 4.00 0.796
5 21 3.60 1.165 3.87 0.815
6 24 3.43 1.293 3.44 0.945
    Medium (A) Fermentation Time (B) AXB
  SEM 0.0250 0.00051 0.0716
  CD at 5% 0.0564 0.0219 0.0303
* Incubation temperature: 37 ± 1°C.
Table 4: Effect of fermentation period on the pH and titratable acidity of whey with and without Aloe vera juice.