Examination of Titratable Acidity, pH, Total Lactic Acid Bacteria and Sensory Properties in Whey Fermented with Probiotic Pediococcus acidilactic BK01

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 × 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.