Evaluation of milk source on physicochemical, texture, rheological and sensory properties of yogurts
Article Main
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.
Article Details
Article Details
Keywords
Milk source, Yogurt, Physicochemical properties, Sensory evaluation, Rheological analysis
References
Abesinghe, A. M. N. L., Priyashantha, H., Prasanna, P. H. P., Kurukulasuriya, M. S., Ranadheera, C. S. & Vidanarachchi, J. K. (2020). Inclusion of probiotics into fermented buffalo (Bubalus bubalis) milk: an overview of challenges and opportunities. Fermentation, 6(4), 121. https://doi.org/10.3390/fermentation6040121
Al-Bedrani, D. I., ALKaisy, Q. H. & Mohammed, Z. M. (2019, November). Physicochemical, rheological and sensory properties of yogurt flavored with sweet orange (citrus sinensis) marmalade. In IOP Conference Series: Earth and Environmental Science (Vol. 388, No. 1, p. 012052). DOI 10.1088/1755-1315/388/1/012052
Almosawi, B. N., Al-Hamdani, H. M. & Dubaish, A. N. (2015). Study of qualification and Sensation properties by using date extraction and date syrup in yoghurt processing. Adv. Life Sci. Technol, 32, 49-58.
Amatayakul, T., Sherkat, F. & Shah, N. P. (2006). Syneresis in set yogurt as affected by EPS starter cultures and levels of solids. International Journal of dairy technology, 59(3), 216-221. https://doi.org/10.1111/j.1471-0307.2006.00264.x
Association of Official Agricultural Chemists (AOAC) (2016). Official Methods of Analysis Guidelines for Standard Method Performance Requirements.
Baba, W. N., Jan, K., Punoo, H. A., Wani, T. A., Dar, M. M. & Masoodi, F. A. (2018). Techno-functional properties of yoghurts fortified with walnut and flaxseed oil emulsions in guar gum. LWT-Food Science and Technology, 92, 242-249. https://doi.org/10.1016/j.lwt.2018.02.007
Balthazar, C. F., Pimentel, T. C., Ferrão, L. L., Almada, C. N., Santillo, A., Albenzio, M. & Cruz, A. G. (2017). Sheep milk: physicochemical characteristics and relevance for functional food development. Comprehensive reviews in food science and food safety, 16(2), 247-262. https://doi.org/10.1111/1541-4337.12250
Batista, L. F., Marques, C. S., dos Santos Pires, A. C., Minim, L. A., Soares, N. D. F. F. & Vidigal, M. C. T. R. (2021). Artificial neural networks modeling of non-fat yogurt texture properties: effect of process conditions and food composition. Food and Bioproducts Processing, 126, 164-174. https://doi.org/10.1016/j.fbp.2021.01.002
Bernacka, H., Chwalna, A., Jarzynowska, A. & Mistrzak, M. (2017). Consumer assessment of yogurts made from sheep’s, goat’s, cow’s and mixed milk. Acta Scientiarum Polonorum Zootechnica, 13(1), 19-28.
Bilgin, B. & Kaptan, B. (2016). A study on microbiological and physicochemical properties of homemade and small scale dairy plant buffalo milk yoghurts. International Journal of Pharmaceutical Research & Allied Sciences, 5(3).
Bonczar, G., Wszołek, M. & Siuta, A. (2002). The effects of certain factors on the properties of yoghurt made from ewe’s milk. Food chemistry, 79(1), 85-91. https://doi.org/10.1016/S0308-8146(02)00182-6
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
Deeth, H. C. & Tamime, A. Y. (1981). Yogurt: Nutritive and therapeutic aspects. Journal of food protection, 44(1), 78-86. DOI: 10.4315/0362-028x-44.1.78
Desouky, M. M. & EL-Gendy, M. H. (2017). Physicochemical Characteristics of Functional Goats’ Milk Yogurt as Affected by some Milk Heat Treatments. International Journal of Dairy Science, 12(1), 12-27.
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
Junaid, M., Inayat, S., Gulzar, N., Khalique, A., Shahzad, F., Irshad, I. & Imran, M. (2022). Physical, chemical, microbial, and sensory evaluation and fatty acid profiling of value-added drinking yogurt (laban) under various storage conditions. Journal of Dairy Science, S0022-0302. https://doi.org/10.3168/jds.2022-22358
Kapadiya, D. B., Prajapati, D. B., Jain, A. K., Mehta, B. M., Darji, V. B. & Aparnathi, K. D. (2016). Comparison of Surti goat milk with cow and buffalo milk for gross composition, nitrogen distribution, and selected minerals content. Veterinary World, 9(7), 710. doi: 10.14202/vetworld.2016.710-716
Kaur R., Kaur G., Mishra S. K., Panwar H., Mishra K. K. & Brar G. S. (2017). Yogurt: A nature’s wonder for mankind. International Journal of Fermented Foods, 6, (1), pp. 57- 69. DOI: 10.5958/2321-712X.2017.00006.0
Kim, S. Y., Hyeonbin, O., Lee, P. & Kim, Y. S. (2020). The quality characteristics, antioxidant activity, and sensory evaluation of reduced-fat yogurt and nonfat yogurt supplemented with basil seed gum as a fat substitute. Journal of Dairy Science, 103(2), 1324-1336. https://doi.org/10.3168/jds.2019-17117
Lesme, H., Rannou, C., Famelart, M. H., Bouhallab, S. & Prost, C. (2020). Yogurts enriched with milk proteins: Texture properties, aroma release and sensory perception. Trends in Food Science & Technology, 98, 140-149. https://doi.org/10.1016/j.tifs.2020.02.006
Li, Y., Joyner, H. S., Carter, B. G. & Drake, M. A. (2018). Effects of fat content, pasteurization method, homogenization pressure, and storage time on the mechanical and sensory properties of bovine milk. Journal of Dairy Science, 101(4), 2941-2955. https://doi.org/10.3168/jds.2017-13568
Ling, E.R. (2008). "A textbook of dairy chemistry " . Vol. II practical, Chapman and Hall. LTD, (London).
Machado, T. A. D. G., de Oliveira, M. E. G., Campos, M. I. F., de Assis, P. O. A., de Souza, E. L., Madruga, M. S., ... & do Egypto, R. D. C. R. (2017). Impact of honey on quality characteristics of goat yogurt containing probiotic Lactobacillus acidophilus. Lwt, 80, 221-229. https://doi.org/10.1016/j.lwt.2017.02.013
Martı́n-Diana, A. B., Janer, C., Peláez, C. & Requena, T. (2003). Development of a fermented goat's milk containing probiotic bacteria. International Dairy Journal, 13(10), 827-833. https://doi.org/10.1016/S0958-6946(03)00117-1
Megalemou, K., Sioriki, E., Lordan, R., Dermiki, M., Nasopoulou, C. & Zabetakis, I. (2017). Evaluation of sensory and in vitro anti-thrombotic properties of traditional Greek yogurts derived from different types of milk. Heliyon, 3(1), e00227. https://doi.org/10.1016/j.heliyon.2016.e00227
Miocinovic, J., Miloradovic, Z., Josipovic, M., Nedeljkovic, A., Radovanovic, M. & Pudja, P. (2016). Rheological and textural properties of goat and cow milk set type yoghurts. International Dairy Journal, 58, 43-45. https://doi.org/10.1016/j.idairyj.2015.11.006
Moatsou, G. & Sakkas, L. (2019). Sheep milk components: Focus on nutritional advantages and biofunctional potential. Small Ruminant Research, 180, 86-99. https://doi.org/10.1016/j.smallrumres.2019.07.009
Mohapatra, A., Shinde, A. K. & Singh, R. (2019). Sheep milk: A pertinent functional food. Small ruminant research, 181, 6-11. https://doi.org/10.1016/j.smallrumres.2019.10.002
Monteiro, A., Loureiro, S., Matos, S. & Correia, P. (2019). Goat and sheep milk as raw material for yoghurt. Milk Production, Processing and Marketing, 13.
Nahar, A., Al-Amin, M., Alam, S. M. K., Wadud, A., & Islam, M. N. (2007). A comparative study on the quality of Dahi (yoghurt) prepared from cow, goat and buffalo milk. International Journal of Dairy Science, 2(3), 260-267.
Pantoja, L. S. G., Amante, E. R., da Cruz Rodrigues, A. M. & da Silva, L. H. M. (2022). World scenario for the valorization of byproducts of buffalo milk production chain. Journal of Cleaner Production, 132605. https://doi.org/10.1016/j.jclepro.2022.132605
Park, Y. W. (2017). Goat milk–chemistry and nutrition. Handbook of milk of non‐bovine mammals, 42-83. https://doi.org/10.1002/9781119110316.ch2.2
Parnell-Clunies, E. M., Kakuda, Y., Mullen, K., Arnott, D. R. & Deman, J. M. (1986). Physical properties of yogurt: a comparison of vat versus continuous heating systems of milk. Journal of Dairy Science, 69(10), 2593-2603. https://doi.org/10.3168/jds.S0022-0302(86)80706-8
Pelegrine, D. H. G. & Souza, F. R. S. (2014). Dairy products production with buffalo milk. International, Journal of Applied Science and Technology, 4(3), 14-19.
Prajapati, D. M., Shrigod, N. M., Prajapati, R. J. & Pandit, P. D. (2016). Textural and rheological properties of yoghurt: a review. Adv Life Sci, 5(13), 5238-5254.
Ranadheera, C. S., Evans, C. A., Adams, M. C. & Baines, S. K. (2012). Probiotic viability and physico-chemical and sensory properties of plain and stirred fruit yogurts made from goat’s milk. Food Chemistry, 135(3), 1411-1418. https://doi.org/10.1016/j.foodchem.2012.06.025
Remeuf, F., Mohammed, S., Sodini, I. & Tissier, J. P. (2003). Preliminary observations on the effects of milk fortification and heating on microstructure and physical properties of stirred yogurt. International Dairy Journal, 13(9), 773-782. https://doi.org/10.1016/S0958-6946(03)00092-X
Salaün, F., Mietton, B. & Gaucheron, F. (2005). Buffering capacity of dairy products. International Dairy Journal, 15(2), 95-109. https://doi.org/10.1016/j.idairyj.2004.06.007
Saadi, A. M., Jafar, N. B., & Jassim, M. A. (2022). Effect of some types of stabilizers on the quality of yogurt during storage. Journal of Hygienic Engineering and Design, 38, 125-130.
Shiny, A. (2020). In invitro analysis of nutritional compositions of milk from umbalacheri and jersey cow. International Journal Of Advanced Research In Medical & Pharmaceutical Sciences, 5(11), 1-4.
Silva, F. A., de Oliveira, M. E. G., de Figueirêdo, R. M. F., Sampaio, K. B., de Souza, E. L., de Oliveira, C. E. V., ... & do Egypto, R. D. C. R. (2017). The effect of Isabel grape addition on the physicochemical, microbiological and sensory characteristics of probiotic goat milk yogurt. Food & Function, 8(6), 2121-2132. https://doi.org/10.1039/C6F O01795A
Sobti, B., Al Teneiji, H. A. & Kamal-Eldin, A. (2019). Effect of added bovine casein and whey protein on the quality of camel and bovine milk yoghurts. Emirates Journal of Food and Agriculture, 31(10), 804-811. DOI https://doi.org/10.9755/ejfa.2019.v31.i10.2022
Stelios, K. & Emmanuel, A. (2004). Characteristics of set type yoghurt made from caprine or ovine milk and mixtures of the two. International Journal of Food Science & technology, 39(3), 319-324. https://doi.org/10.1111/j.1365-2621.2004.00788.x
Tamime, A. Y. & Robinson, R. K. (2007). Tamime and Robinson's yoghurt: science and technology. Tamime and Robinson's yoghurt: science and technology., (Ed. 3).
Turkmen N (2017). The nutritional value and health benefits of goat milk components. In: Nutrients in dairy and their implications on health and disease, Academic Press, pp 441–449. https://doi.org/10.1016/B978-0-12-809762-5.00035-8
Urbach, G. (1995). Contribution of lactic acid bacteria to flavour compound formation in dairy products. International Dairy Journal, 5(8), 877-903. https://doi.org/10.1016/09 58-6946(95)00037-2
Verduci, E., D’Elios, S., Cerrato, L., Comberiati, P., Calvani, M., Palazzo, S., ... & Peroni, D. G. (2019). Cow’s milk substitutes for children: Nutritional aspects of milk from different mammalian species, special formula and plant-based beverages. Nutrients, 11(8), 1739. https://doi.org/10.3390/nu11081739
Vital, A. C. P., Goto, P. A., Hanai, L. N., Gomes-da-Costa, S. M., de Abreu Filho, B. A., Nakamura, C. V. & Matumoto-Pintro, P. T. (2015). Microbiological, functional and rheological properties of low fat yogurt supplemented with Pleurotus ostreatus aqueous extract. LWT-Food Science and Technology, 64(2), 1028-1035. https://doi.org/10.1016/j.lwt.2015.07.003
Wendorff, W. L. & Haenlein, G. F. (2017). Sheep milk–composition and nutrition. Handbook of Milk of Non-bovine Mammals, 210-221. https://doi.org/10.1002/9 781119110316.ch3.2
Al-Bedrani, D. I., ALKaisy, Q. H. & Mohammed, Z. M. (2019, November). Physicochemical, rheological and sensory properties of yogurt flavored with sweet orange (citrus sinensis) marmalade. In IOP Conference Series: Earth and Environmental Science (Vol. 388, No. 1, p. 012052). DOI 10.1088/1755-1315/388/1/012052
Almosawi, B. N., Al-Hamdani, H. M. & Dubaish, A. N. (2015). Study of qualification and Sensation properties by using date extraction and date syrup in yoghurt processing. Adv. Life Sci. Technol, 32, 49-58.
Amatayakul, T., Sherkat, F. & Shah, N. P. (2006). Syneresis in set yogurt as affected by EPS starter cultures and levels of solids. International Journal of dairy technology, 59(3), 216-221. https://doi.org/10.1111/j.1471-0307.2006.00264.x
Association of Official Agricultural Chemists (AOAC) (2016). Official Methods of Analysis Guidelines for Standard Method Performance Requirements.
Baba, W. N., Jan, K., Punoo, H. A., Wani, T. A., Dar, M. M. & Masoodi, F. A. (2018). Techno-functional properties of yoghurts fortified with walnut and flaxseed oil emulsions in guar gum. LWT-Food Science and Technology, 92, 242-249. https://doi.org/10.1016/j.lwt.2018.02.007
Balthazar, C. F., Pimentel, T. C., Ferrão, L. L., Almada, C. N., Santillo, A., Albenzio, M. & Cruz, A. G. (2017). Sheep milk: physicochemical characteristics and relevance for functional food development. Comprehensive reviews in food science and food safety, 16(2), 247-262. https://doi.org/10.1111/1541-4337.12250
Batista, L. F., Marques, C. S., dos Santos Pires, A. C., Minim, L. A., Soares, N. D. F. F. & Vidigal, M. C. T. R. (2021). Artificial neural networks modeling of non-fat yogurt texture properties: effect of process conditions and food composition. Food and Bioproducts Processing, 126, 164-174. https://doi.org/10.1016/j.fbp.2021.01.002
Bernacka, H., Chwalna, A., Jarzynowska, A. & Mistrzak, M. (2017). Consumer assessment of yogurts made from sheep’s, goat’s, cow’s and mixed milk. Acta Scientiarum Polonorum Zootechnica, 13(1), 19-28.
Bilgin, B. & Kaptan, B. (2016). A study on microbiological and physicochemical properties of homemade and small scale dairy plant buffalo milk yoghurts. International Journal of Pharmaceutical Research & Allied Sciences, 5(3).
Bonczar, G., Wszołek, M. & Siuta, A. (2002). The effects of certain factors on the properties of yoghurt made from ewe’s milk. Food chemistry, 79(1), 85-91. https://doi.org/10.1016/S0308-8146(02)00182-6
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
Deeth, H. C. & Tamime, A. Y. (1981). Yogurt: Nutritive and therapeutic aspects. Journal of food protection, 44(1), 78-86. DOI: 10.4315/0362-028x-44.1.78
Desouky, M. M. & EL-Gendy, M. H. (2017). Physicochemical Characteristics of Functional Goats’ Milk Yogurt as Affected by some Milk Heat Treatments. International Journal of Dairy Science, 12(1), 12-27.
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
Junaid, M., Inayat, S., Gulzar, N., Khalique, A., Shahzad, F., Irshad, I. & Imran, M. (2022). Physical, chemical, microbial, and sensory evaluation and fatty acid profiling of value-added drinking yogurt (laban) under various storage conditions. Journal of Dairy Science, S0022-0302. https://doi.org/10.3168/jds.2022-22358
Kapadiya, D. B., Prajapati, D. B., Jain, A. K., Mehta, B. M., Darji, V. B. & Aparnathi, K. D. (2016). Comparison of Surti goat milk with cow and buffalo milk for gross composition, nitrogen distribution, and selected minerals content. Veterinary World, 9(7), 710. doi: 10.14202/vetworld.2016.710-716
Kaur R., Kaur G., Mishra S. K., Panwar H., Mishra K. K. & Brar G. S. (2017). Yogurt: A nature’s wonder for mankind. International Journal of Fermented Foods, 6, (1), pp. 57- 69. DOI: 10.5958/2321-712X.2017.00006.0
Kim, S. Y., Hyeonbin, O., Lee, P. & Kim, Y. S. (2020). The quality characteristics, antioxidant activity, and sensory evaluation of reduced-fat yogurt and nonfat yogurt supplemented with basil seed gum as a fat substitute. Journal of Dairy Science, 103(2), 1324-1336. https://doi.org/10.3168/jds.2019-17117
Lesme, H., Rannou, C., Famelart, M. H., Bouhallab, S. & Prost, C. (2020). Yogurts enriched with milk proteins: Texture properties, aroma release and sensory perception. Trends in Food Science & Technology, 98, 140-149. https://doi.org/10.1016/j.tifs.2020.02.006
Li, Y., Joyner, H. S., Carter, B. G. & Drake, M. A. (2018). Effects of fat content, pasteurization method, homogenization pressure, and storage time on the mechanical and sensory properties of bovine milk. Journal of Dairy Science, 101(4), 2941-2955. https://doi.org/10.3168/jds.2017-13568
Ling, E.R. (2008). "A textbook of dairy chemistry " . Vol. II practical, Chapman and Hall. LTD, (London).
Machado, T. A. D. G., de Oliveira, M. E. G., Campos, M. I. F., de Assis, P. O. A., de Souza, E. L., Madruga, M. S., ... & do Egypto, R. D. C. R. (2017). Impact of honey on quality characteristics of goat yogurt containing probiotic Lactobacillus acidophilus. Lwt, 80, 221-229. https://doi.org/10.1016/j.lwt.2017.02.013
Martı́n-Diana, A. B., Janer, C., Peláez, C. & Requena, T. (2003). Development of a fermented goat's milk containing probiotic bacteria. International Dairy Journal, 13(10), 827-833. https://doi.org/10.1016/S0958-6946(03)00117-1
Megalemou, K., Sioriki, E., Lordan, R., Dermiki, M., Nasopoulou, C. & Zabetakis, I. (2017). Evaluation of sensory and in vitro anti-thrombotic properties of traditional Greek yogurts derived from different types of milk. Heliyon, 3(1), e00227. https://doi.org/10.1016/j.heliyon.2016.e00227
Miocinovic, J., Miloradovic, Z., Josipovic, M., Nedeljkovic, A., Radovanovic, M. & Pudja, P. (2016). Rheological and textural properties of goat and cow milk set type yoghurts. International Dairy Journal, 58, 43-45. https://doi.org/10.1016/j.idairyj.2015.11.006
Moatsou, G. & Sakkas, L. (2019). Sheep milk components: Focus on nutritional advantages and biofunctional potential. Small Ruminant Research, 180, 86-99. https://doi.org/10.1016/j.smallrumres.2019.07.009
Mohapatra, A., Shinde, A. K. & Singh, R. (2019). Sheep milk: A pertinent functional food. Small ruminant research, 181, 6-11. https://doi.org/10.1016/j.smallrumres.2019.10.002
Monteiro, A., Loureiro, S., Matos, S. & Correia, P. (2019). Goat and sheep milk as raw material for yoghurt. Milk Production, Processing and Marketing, 13.
Nahar, A., Al-Amin, M., Alam, S. M. K., Wadud, A., & Islam, M. N. (2007). A comparative study on the quality of Dahi (yoghurt) prepared from cow, goat and buffalo milk. International Journal of Dairy Science, 2(3), 260-267.
Pantoja, L. S. G., Amante, E. R., da Cruz Rodrigues, A. M. & da Silva, L. H. M. (2022). World scenario for the valorization of byproducts of buffalo milk production chain. Journal of Cleaner Production, 132605. https://doi.org/10.1016/j.jclepro.2022.132605
Park, Y. W. (2017). Goat milk–chemistry and nutrition. Handbook of milk of non‐bovine mammals, 42-83. https://doi.org/10.1002/9781119110316.ch2.2
Parnell-Clunies, E. M., Kakuda, Y., Mullen, K., Arnott, D. R. & Deman, J. M. (1986). Physical properties of yogurt: a comparison of vat versus continuous heating systems of milk. Journal of Dairy Science, 69(10), 2593-2603. https://doi.org/10.3168/jds.S0022-0302(86)80706-8
Pelegrine, D. H. G. & Souza, F. R. S. (2014). Dairy products production with buffalo milk. International, Journal of Applied Science and Technology, 4(3), 14-19.
Prajapati, D. M., Shrigod, N. M., Prajapati, R. J. & Pandit, P. D. (2016). Textural and rheological properties of yoghurt: a review. Adv Life Sci, 5(13), 5238-5254.
Ranadheera, C. S., Evans, C. A., Adams, M. C. & Baines, S. K. (2012). Probiotic viability and physico-chemical and sensory properties of plain and stirred fruit yogurts made from goat’s milk. Food Chemistry, 135(3), 1411-1418. https://doi.org/10.1016/j.foodchem.2012.06.025
Remeuf, F., Mohammed, S., Sodini, I. & Tissier, J. P. (2003). Preliminary observations on the effects of milk fortification and heating on microstructure and physical properties of stirred yogurt. International Dairy Journal, 13(9), 773-782. https://doi.org/10.1016/S0958-6946(03)00092-X
Salaün, F., Mietton, B. & Gaucheron, F. (2005). Buffering capacity of dairy products. International Dairy Journal, 15(2), 95-109. https://doi.org/10.1016/j.idairyj.2004.06.007
Saadi, A. M., Jafar, N. B., & Jassim, M. A. (2022). Effect of some types of stabilizers on the quality of yogurt during storage. Journal of Hygienic Engineering and Design, 38, 125-130.
Shiny, A. (2020). In invitro analysis of nutritional compositions of milk from umbalacheri and jersey cow. International Journal Of Advanced Research In Medical & Pharmaceutical Sciences, 5(11), 1-4.
Silva, F. A., de Oliveira, M. E. G., de Figueirêdo, R. M. F., Sampaio, K. B., de Souza, E. L., de Oliveira, C. E. V., ... & do Egypto, R. D. C. R. (2017). The effect of Isabel grape addition on the physicochemical, microbiological and sensory characteristics of probiotic goat milk yogurt. Food & Function, 8(6), 2121-2132. https://doi.org/10.1039/C6F O01795A
Sobti, B., Al Teneiji, H. A. & Kamal-Eldin, A. (2019). Effect of added bovine casein and whey protein on the quality of camel and bovine milk yoghurts. Emirates Journal of Food and Agriculture, 31(10), 804-811. DOI https://doi.org/10.9755/ejfa.2019.v31.i10.2022
Stelios, K. & Emmanuel, A. (2004). Characteristics of set type yoghurt made from caprine or ovine milk and mixtures of the two. International Journal of Food Science & technology, 39(3), 319-324. https://doi.org/10.1111/j.1365-2621.2004.00788.x
Tamime, A. Y. & Robinson, R. K. (2007). Tamime and Robinson's yoghurt: science and technology. Tamime and Robinson's yoghurt: science and technology., (Ed. 3).
Turkmen N (2017). The nutritional value and health benefits of goat milk components. In: Nutrients in dairy and their implications on health and disease, Academic Press, pp 441–449. https://doi.org/10.1016/B978-0-12-809762-5.00035-8
Urbach, G. (1995). Contribution of lactic acid bacteria to flavour compound formation in dairy products. International Dairy Journal, 5(8), 877-903. https://doi.org/10.1016/09 58-6946(95)00037-2
Verduci, E., D’Elios, S., Cerrato, L., Comberiati, P., Calvani, M., Palazzo, S., ... & Peroni, D. G. (2019). Cow’s milk substitutes for children: Nutritional aspects of milk from different mammalian species, special formula and plant-based beverages. Nutrients, 11(8), 1739. https://doi.org/10.3390/nu11081739
Vital, A. C. P., Goto, P. A., Hanai, L. N., Gomes-da-Costa, S. M., de Abreu Filho, B. A., Nakamura, C. V. & Matumoto-Pintro, P. T. (2015). Microbiological, functional and rheological properties of low fat yogurt supplemented with Pleurotus ostreatus aqueous extract. LWT-Food Science and Technology, 64(2), 1028-1035. https://doi.org/10.1016/j.lwt.2015.07.003
Wendorff, W. L. & Haenlein, G. F. (2017). Sheep milk–composition and nutrition. Handbook of Milk of Non-bovine Mammals, 210-221. https://doi.org/10.1002/9 781119110316.ch3.2
Issue
Section
Research Articles
This work is licensed under a Creative Commons Attribution-NonCommercial 4.0 International License.
This work is licensed under Attribution-NonCommercial 4.0 International (CC BY-NC 4.0) © Author (s)
How to Cite
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
