Identification of the contributing factors that affect the rise of the acidity in milk extracted from Sri Lankan Coconut (Cocos nucifera)
Sukitha Kothalawala, Udara Dahanayake, Jagath Jayasinghe
Development of acidity in coconut milk leads to deterioration of the qualitative and organoleptic properties. Identifying the factors which majorly contribute to above cause can assist several major food categories that are directly or indirectly based on Sri Lankan coconut milk as a raw material. Study has indicated the baseline acidity level in coconut milk as 0.4011 mg/g ± 0.017. However, the acidity levels have varied according to the locality they were obtained. Maturity level of coconuts indicated a direct relationship with acidity. Enzymatic activity, and the microbiological factors also contribute to the acidity of coconut milk. Keeping time for 8 hours has increased microbial plate count from 4,50E+04 to 7,20E+05 and acidity from 0.41 to 0.52. But there was no significant difference between the increase of acidity in blanched and non-blanched coconut milk over the time.