Comparative evaluation of quality of yoghurt prepared from cow, buffalo and goat milk
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Date
2017
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Guru Angad Dev Veterinary and Animal Sciences University, Ludhiana
Abstract
The objectives of the present study were to assess and compare the chemical, microbiological and sensory quality of yoghurt made from milk across the species (cow, buffalo and goat) as well as investigating the effect of refrigerated storage on the shelf life of the manufactured yoghurt. Cow milk was found to be salty and sweet in taste with bland and distinctive flavor; buffalo milk was rich, creamy, mild and slightly sweet whereas goat milk was slightly sweeter than cow milk with slight goaty flavor. There was significant difference noticed among all the three species in fat, lactose, total solid, ash, specific gravity, SPC, yeast and mold count(p<0.01), while there was no significant difference observed between protein, acidity and coliform count. After initial screening with different yoghurt starter cultures, NCDC-144 culture was finally selected for optimization. Optimum conditions were found at inoculation rate 3%, temperature 42°C with curd incubation time 6, 5, 5 hours for cow, buffalo and goat milk yoghurt to set, respectively. There was significant difference found in physico-chemical, instrumental texture and colour analysis of the products. Textural properties in terms of firmness and consistency of buffalo milk yoghurt were higher when compared to other species. In SDS-PAGE, extra band was obtained in goat milk yoghurt. During storage, S. thermophilus count showed no significant difference whereas L. bulgaricus count showed significant difference among all the varieties of yoghurt. All the three types of yoghurt were found acceptable after 15 days of storage.
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