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Theses

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1994 - 19962
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Subject: Dairy Science × End date: 1996 × Start date: 1992 ×
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    ThesisItemOpen Access
    Preparation of mozzarella cheese using skim milk filled with coconut milk
    (Department of Dairy Science, College of Veterinary and Animal Sciences, Mannuthy, 1994) Gnana Selva, Johnson; KAU; Mukundan, M
    A detailed study was carried out to determine the quality of coconut fat filled milk for the preparation of Mozzarella cheese and why drinks. Literatures based on filled milk products has been reviewed, apart from the preparation of cheese and why drinks. The control samples of Mozzarella cheese and whey drinks were prepared using cow’s milk. Experiment I products were prepared from milk in which 50 per cent of milk fat was replaced with coconut fat. Experiment II products were prepared from cheese milk in which 100 per cent of milk fat was replaced with coconut fat. All the samples of milk were standardized to 4 per cent fat. A total of 6 trials were carried out to obtain reliable data for statistical analysis. The acidity, pH, stretchbility and FDM content were found to be similar in control, experiment I and II Mozzarella cheese. Eventhough, the control Mozzarella cheese were found to have slightly higher yield protein, fat and lower moisture content, the experimental I and II. Mozzarella cheese also satisfied the requirements for good quality Mozzarella cheese. The control Mozzarella cheese got maximum score on sensory evaluation than the experiment I and II Mozzarella cheese. Pineapple and Lemon falvoured control, experiment I and II whey drinks were found to be equally acceptable with nodifference on storage studies ar 5 + loC. Total bacterial count on whey drinks were also made. The studies revealed that the cow milk in which the milk fat replaced to the extend of 50 per cent and 100 per cent with coconut fat can be effectively utilised for preparation of Mozzarella cheese. The quality of such cheese is comparable with that made from cow milk.
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    ThesisItemOpen Access
    Use of condensed coconut water in yoghurt
    (Department of Dairy Science, College of Veterinary and Animal Sciences, Mannuthy, 1996) Malarkannan, S P; KAU; Geevarghese, P I
    An attempt was made to incorporate condensed coconut water in partial replacement of MSNF at 25 and 50 per cent level in yoghurt and to study the properties of the product which were compared with normal yoghurt. An exhaustive review of literature on the various physico – chemical properties of yoghurt and other fermented milk products has been presented. The procedure for the analysis of coconut water and condensed coconut water for its chemical composition, mineral profile and method of condensation has been described. The quantity of ingredients for yoghurt preparation was derived by linear programming model. The treatments were divided into TC (control), T2 (25 per cent replacement of MSNF using condensed coconut water without gelatin), T3 (T2 + gelatin at 0.5 per cent level), T4 (50 per cent replacement of MSNF using condensed coconut water without gelatin) and T5 (T4 + 0.5 per cent gelatin). A pre – trial was conducted to find out the ideal combination of starter culture and gelatin to be added to give good quality yoghurt. A combination of four per cent starter culture with 0.5 per cent gelatin produced good quality yohurt and this combination was used in the subsequent trials. A pilot heat stability test was conducted in treatment mixes to find out the amount of trisodium citrate required to provide sufficient heat stability. Yoghurt mixes prepared were analysed for titratable acidity, pH and total solids. Statistical analysis revealed no significant difference between control and treatments for the above. No significant difference was observed in pH and fat between the control and treatments. A significant difference (P < 0.01) in titratable acidity, protein and NPN percentage was observed between control and treatments. The curd tension and viscosity showed a decreasing trend with increasing level of replacement but this properties improved to certain extent by addition of gelatin. The setting time and NPN content showed an increasing trend as replacement level increased and this may be due to high mineral and NPN content in coconut water. There was no significant difference in tyrosine value between the control and treatments T2 and T3. No significant difference was observed in L. bulgaricus count and coliform count between control and treatments, whereas but S. thermophiles and yeast and mould count showed significant difference between control and treatments which may be due to a stimulatory factor in coconut water for yeast and mould and inhibitory factor for S. thermophiles resulting in slow growth. Organoleptic quality revealed that 25 per cent replacement of MSNF with or without addition of gelatin produced comparable scores as that of control yoghurt. A savings of 13.95 per cent and 8.14 per cent in cost can be achieved by 25 per cent replacement of MSNF with or without addition of gelatin respectively. The results of the experiment revealed that 25 per cent replacement of MSNF with condensed coconut water can be successfully tried in preparing yoghurt without affecting the physic – chemical and organoleptic properties together with considerable reduction in cost.