THE PHYSICO-CHEMICAL QUALITIES OF 'NONO' FERMENTED AT DIFFERENT TEMPERATURES

Abstract

The effects of fermentation at temperatures of 15°C, 25*C, 30°C and 37 C on the physico chemical and sensory qualities of 'nono',  fermented milk products were determined. Of the four temperatures used, milk fermented at 25°C and 30*C produced the most suitable and acceptable 'nono'. While diacetyl, a flavor enhancer  was 1.04g/ml and 3.2 wyn in 'nono' fermented at 25°C and 30'C respectively, it was zero ug/ml at 15°C and 6.3 ugel at 37°C temperatures of fermentation. The på readings at 24 hours of milk fermented at 25°C and 30°C temperatures of fermentation were 4.9 and 4.8 respectivdy, while at 15°C and 37°C temperature of fermentation, pH, readings were 5.1 and 4.3 respectively. The taste panellists assessment of 'nono' favoured 25°C and 30°C temperature of fermentation more than 15°C and 37°C.