Assessment of Microbial Activity, Shelf Life, and Sensory Characteristics of Buttermilk Enhanced with Indian Prickly Ash (Zanthoxylum rhetsa) Extract

The present investigation was carried out at the Dairy Science Laboratory of the Department of Animal Husbandry and Dairy Science, College of Agriculture, Dr. BSKKV., Dapoli (M.S.) to Assessment of Microbial Activity, Shelf Life, and Sensory Characteristics of Buttermilk enhanced with Indian Prickly Ash (Zanthoxylum rhetsa) extract. This study aimed to evaluate the microbial activity, shelf life, and sensory attributes of Indian Prickly Ash extract fortified buttermilk during storage under refrigerated conditions. Microbial analysis was conducted on fresh and stored samples over 15 days, focusing on standard plate count, coliform count, yeast, and mold count. Results indicated that the initial standard plate count of fresh buttermilk increased marginally during storage. Shelf-life assessment revealed that the buttermilk remained suitable for consumption for up to 15 days under refrigerated conditions. Sensory evaluation was performed concurrently with microbial analysis. Overall acceptability scores were highest for buttermilk fortified with 6% Indian Prickly Ash extract, followed by treatments with lower extract concentrations. Statistical analysis showed significant differences among treatments, with 6% extract incorporation yielding the most favorable sensory outcomes. In conclusion, Indian Prickly Ash extract fortified buttermilk, particularly at 6% concentration, exhibited enhanced microbial stability and sensory appeal, suggesting its potential as a functional food product.