Evaluation of milk source on physicochemical, texture, rheological and sensory properties of yogurts
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Abstract
Yogurt is one of the world's most widely consumed dairy products and can be produced from different types of milk. The present research aimed to compare the effects of utilizing whole raw milk from cattle viz. cows, buffaloes, sheep, and goats in four different milk-type yogurts, T1- cow’s milk (CM), T2- buffalo’s milk (BM), T3- sheep’s milk (SM), and T4- goat’s milk (GM) on their physicochemical, texture, rheological, and sensory qualities. The physiochemical testing included estimating pH, the percentages of moisture, fat, protein, ash, and total acidity, and the sensory assessment of the yogurt. The rheological tests also included the viscosity test, spontaneous whey separation, water-holding capacity, firmness, cohesiveness, and springiness. The results showed that T2- BM yogurt and T3- SM yogurt excelled in the percentage of fat, protein, lactose, and ash, where the ratio (4.35, 8.4, 4.70, 0.8) (5.55, 7.45, 4.80, 1.1) was for each of T2- BM yogurt and T3- SM yogurt respectively. The rheological properties were the spontaneous whey separation for each of T1-CM, T2-BM, T3-SM, T4-GM yogurt were 4.1, 2.2, 2.1 and 5.3, respectively, while the water holding capacity was 55, 60, 71 and 53 and the viscosity was 7000, 8900, 6700 and 1510 respectively. The results of the texture properties were 126.2, 199.5, 176.3, and 38.9 for firmness, while the cohesiveness values were 0.41, 0.63, 0.65, and 0.4, respectively. Finally, T2-BM and T3-SM yogurt excelled in the value obtained for sensory evaluation. The importance of the present study lies in the fact that milk with a high percentage of total solids gives good-quality yogurt.
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Keywords
Milk source, Yogurt, Physicochemical properties, Sensory evaluation, Rheological analysis
References
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De Santis, D., Giacinti, G., Chemello, G., & Frangipane, M. T. (2019). Improvement of the sensory characteristics of goat milk yogurt. Journal of food science, 84(8), 2289-2296. https://doi.org/10.1111/1750-3841.14692
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Domagała, J. (2009). Instrumental texture, syneresis and microstructure of yoghurts prepared from goat, cow and sheep milk. International Journal of Food Properties, 12(3), 605-615. https://doi.org/10.1080/10942910801992934
Donkor, O. N., Nilmini, S. L. I., Stolic, P., Vasiljevic, T. & Shah, N. P. (2007). Survival and activity of selected probiotic organisms in set-type yoghurt during cold storage. International dairy journal, 17(6), 657-665. https://doi.org/10.1016/j.idairyj.2006.08.006
Erkaya, T. & Şengül, M. (2012). A Comparative Study on Some Quality Properties and Mineral Contents of Yoghurts Produced From Different Type of Milks. Kafkas Universitesi Veteriner Fakultesi Dergisi, 18(2).
Espírito-Santo, A. P., Lagazzo, A., Sousa, A. L. O. P., Perego, P., Converti, A. & Oliveira, M. N. (2013). Rheology, spontaneous whey separation, microstructure and sensorial characteristics of probiotic yoghurts enriched with passion fruit fiber. Food Research International, 50(1), 224-231. https://doi.org/10.1016/j.foodres.2012.09.012
Gilbert, A., Rioux, L. E., St-Gelais, D. & Turgeon, S. L. (2020). Characterization of syneresis phenomena in stirred acid milk gel using low frequency nuclear magnetic resonance on hydrogen and image analyses. Food Hydrocolloids, 106, 105907. https://doi.org/10.1016/j.foodhyd.2020.105907
Gomes, J. J. L., Duarte, A. M., Batista, A. S. M., de Figueiredo, R. M. F., de Sousa, E. P., de Souza, E. L. & do Egypto, R. D. C. R. (2013). Physicochemical and sensory properties of fermented dairy beverages made with goat's milk, cow's milk and a mixture of the two milks. LWT-Food Science and Technology, 54(1), 18-24. https://doi.org/10.1016/j.lwt.2013.04.022
Guven, M., Yasar, K., Karaca, O. B. & Hayaloglu, A. A. (2005). The effect of inulin as a fat replacer on the quality of set‐type low‐fat yogurt manufacture. International journal of dairy Technology, 58(3), 180-184. https://doi.org/10.1111/j.1471-0307.2005.00210.x
Güler-Akın, M. B. & Akın, M. S. (2007). Effects of cysteine and different incubation temperatures on the microflora, chemical composition and sensory characteristics of bio-yogurt made from goat’s milk. Food Chemistry, 100(2), 788-793. https://doi.org/10.1016/j.foodchem.2005.10.038
Hanif, M. S., Zahoor, T., Iqbal, Z. & Ihsan-ul-Haq, A. A. (2012). Effect of storage on rheological and sensory characteristics of cow and buffalo milk yogurt. Pakistan Journal of Food Sciences, 22(2), 61-70.
Hardy, G. (2000). The nutritional value of SM: anatural supplement for clinical nutrition. In:Proceedings, International Symposium, Development Strategy for the Sheep and Goat Dairy Sector, Nicosia,Cyprus, Brit. Sheep Dairy News. 17, 23-24.
Herrero, A. M. & Requena, T. (2006). The effect of supplementing goats milk with whey protein concentrate on textural properties of set‐type yoghurt. International Journal of Food Science & Technology, 41(1), 87-92. https://doi.org/10.1111/j.1365-2621.2005.01045.x
Ibrahim, D., & Doosh, K. S. (2017). Physicochemical and sensorial properties of low energy yogurt produced by adding whey protein concentrate. iraq journal of agricultural research, 22(5).
Ihekoronye, A. I. & Ngoddy, P. O. (1985). Integrated food science and technology for the tropics. Macmillan.
Jaiswal, L., & Worku, M. (2021). Recent perspective on cow’s milk allergy and dairy nutrition. Critical Reviews in Food Science and Nutrition, 1-16.
Jandal, J. M. (1996). Comparative aspects of goat and sheep milk. Small ruminant research, 22(2), 177-185. https://doi.org/10.1080/10408398.2021.1915241
Jumah, R. Y., Shaker, R. R. & Abu‐Jdayil, B. (2001). Effect of milk source on the rheological properties of yogurt during the gelation process. International Journal of Dairy Technology, 54(3), 89-93. https://doi.org/10.1046/j.1364-727x.2001.00012.x
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Evaluation of milk source on physicochemical, texture, rheological and sensory properties of yogurts . (2023). Journal of Applied and Natural Science, 15(1), 128-136. https://doi.org/10.31018/jans.v15i1.4269
