Effect of Different Milk Composition on Physico-Chemical Characteristics of Set Type Yoghurt
Effect of Different Milk Composition on Physico-Chemical Characteristics of Set Type Yoghurt
Muhammad Asif Iftikhar1, Talat Naseer Pasha2, Saima Inayat1, Khalid Javed3 and Rahman Ullah4*
ABSTRACT
The gross composition of milk may affect the textural, compositional and microbiological properties of yoghurt. Sahiwal, Holstein Friesian milk procured from Dairy Animal Training and Research Center, B-block University of Veterinary and Animal Sciences, Pattoki and Nili Ravi buffalo milk procured from Nili Ravi buffalo Research Institute (BRI), Pattoki. All other ingredients purchased from Sigma Aldrich Germany through local suppliers. Milk was standardized to 15% total solids with 3.5% fat. Skim Milk Powder (SMP) was used for the standardization of the yogurt. Milk was pasteurized at 82oC for 5 minutes and cool down to 43oC and at this temperature starter culture was added. Yogurt batch incubated at 43oC for 3 to 3.5 h. During this period pH was monitored regularly and as the pH drops to 4.6, the batch was shifted to blast chilling at 1-2oC and then stored at 4oC. Sensory evaluation of all yogurt samples was carried out on a 9-point hedonic scale. All the tests were carried out on day 0, 7, 14 and 21. The collected data was investigated through ANOVA technique under complete randomized design (CRD) using SAS 9.1 software. The results showed that yoghurt made from Nili Ravi buffalo milk (To) showed a significant (p≥ 0.5) overall acceptability as compared to other treatments. Yoghurt made from Nili Ravi buffalo milk (To) were followed by T3, T4, T1 and T5 respectively. The Nili Ravi buffalo milk showed higher acceptability to the consumers.
To share on other social networks, click on any share button. What are these?
