“…The determination of total titratable acid (TTA) thus is more relevant in the evaluation of fermentation capacity of microbes (Geidam, Ambali, & Onyelili, 2007). Organic acids produced in yogurt (lactic acid, citric acid, formic acid, acetic acid and butyric acid (Ostlie, Treimo, & Narvhus, 2003)) were reported to be linearly related with the accumulation of TTA (Billard, Mekki, Ouadi, & Gaillard, 2007). Variations in titratable acidity that occur in yogurts in the present study can thus be associated to differential microbial population during fermentation (Eissa, Mohamed Ahmed, Yagoub, & Babiker, 2010).…”