EFFECT OF INCORPORATION OF HERBS AND HUMECTANTS ON PHYSICO-CHEMICAL, SENSORY AND SHELF LIFE PROPERTIES OF GOAT MILK SOFT CHEESE

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dc.contributor.advisorDr. Meena Goswami Awasthi
dc.contributor.authorKumar, Rishi
dc.date.accessioned2024-05-07T15:54:21Z
dc.date.available2024-05-07T15:54:21Z
dc.date.issued2024-01-11
dc.description.abstractThe present investigation was conducted to evaluate the effect of herbs and humectants on physico chemical, sensory and shelf-life properties of goat milk soft cheese. First experiment was conducted to standardize the processing technology for preparation of goat milk soft cheese. Goat milk soft cheese was prepared with slight modifications in methodology. First sub experiment was conducted to standardize the incubation period i.e. 12 hours (C1), 15 hours (C2) and 18 hours (C3). Titratable acidity, total solid, fat/ dry matter and yield% increased significantly (P<0.05) whereas pH and moisture content decreased significantly (P<0.05) with increase in incubation period. There was no significant difference in fat, ash content, water activity and brix values. Among the textural and color parameters, springiness and cohesiveness decreased significantly (P<0.05) whereas gumminess and chewiness values increased significantly (P<0.05). C2 had significantly (P<0.05) higher acidity, flavor, body and texture and overall acceptability scores. C2- goat milk soft cheese incubated for 15 hours was found optimum. Next sub experiment was undertaken to standardize salt concentration viz. 0.5% (T1), 0.75% (T2) and 1.0% (T3) in goat milk soft cheese. Total solid, yield %, fat and ash content as well as brix values increased significantly (P<0.05), whereas pH, titratable acidity, moisture content and water activity values decreased significantly (P<0.05) with increased salt concentration. Among textural and color parameters, springiness and chewiness values increased significantly (P<0.05). Flavor, body and texture, saltiness and overall acceptability scores of T2 were significantly (P<0.05) higher than C2, T1 and T3. Therefore, T2- goat milk soft cheese with 0.75% salt and incubated for 15 hours was selected. In second experiment, goat milk soft cheese was incorporated with different humectants viz. glycerol (G1, G2, G3) and sorbitol (S1, S2, S3) separately under two sub experiments at 2%, 4% and 6% level. For glycerol, pH, moisture content, fat/dry matter content and water activity values decreased significantly (P<0.05) whereas titratable acidity, total solid, ash content and brix values increased significantly (P<0.05) with increased glycerol level. There was no significant difference in yield %, protein and fat content. Among the textural and color parameters, adhesiveness, gumminess, chewiness and lightness values increased significantly (P<0.05). Sensory scores decreased significantly (P<0.05) with no significant difference between G1 and G2. Therefore, G2- goat milk soft cheese with 4% glycerol was selected. For sorbitol, pH, moisture content, fat/dry matter and water activity decreased significantly (P<0.05) while titratable acidity, total solid and brix values increased significantly (P<0.05). There was no significant difference in yield%, protein, fat and ash content. Among the textural and color parameters, adhesiveness and gumminess values increased significantly (P<0.05). There was no significant difference in sensory scores between T2, S1 and S2 but decreased significantly (P<0.05) in S3. Therefore, S2- goat milk soft cheese with 4% sorbitol was selected. On comparison of G2 and S2 treatments, S2- goat milk soft cheese with 4% sorbitol was selected as the best treatment. Third experiment was conducted to optimize the level of natural herbs viz. oregano (OR1, OR2, OR3) and cinnamon (CN1, CN2, CN3) separately under two sub experiments at 0.5%, 0.75% and 1.0% level. For oregano powder, moisture content, fat/ dry matter content, water activity and brix values decreased significantly (P<0.05) whereas ash content increased significantly (P<0.05) with increased level of oregano powder. The pH, titratable acidity, total solid, yield, moisture, protein and fat content showed no significant difference. Among the textural and color parameters, adhesiveness, gumminess, chewiness and lightness values decreased significantly (P<0.05) whereas redness values increased significantly (P<0.05) with increased level of oregano powder. The scores of all the sensory attributes were significantly (P<0.05) higher in OR1 than OR2 and OR3. Therefore, OR1- goat milk soft cheese with 0.5% oregano powder was selected. For cinnamon, pH and water activity values decreased significantly (P<0.05) whereas ash content increased significantly (P<0.05) with increased level of cinnamon powder. There was no significant difference in titratable acidity, total solids, yield%, moisture, protein, fat, fat/dry matter and brix values. Among the textural and color parameters, gumminess, chewiness and redness values increased significantly (P<0.05) with significant (P<0.05) decrease in lightness values. The scores of sensory attributes including overall acceptability were significantly (P<0.05) higher in CN1. Therefore, CN1- goat milk soft cheese with 0.5% cinnamon was selected. In fourth experiment, goat milk soft cheese with optimum level of humectants and natural herbs powder (OR1 and CN1) along with control (T2) were stored at 4±20C under different packaging conditions i.e. parchment paper, LDPE and vacuum laminates. Samples were evaluated for various physico-chemical, microbiological and sensory properties at every 3rd day interval for parchment paper and LDPE till incipient spoilage was evident, whereas at every 7th day interval for vacuum laminates for at least for 35 days. TBARS and FFA values, total plate count, yeast and mould count as well as psychrophilic count of T2 were significantly (P<0.05) higher and scores of all sensory attributes were significantly (P<0.05) lower than OR1 and CN1 at the end of the storage in all three packaging conditions. There was no Coliform count throughout the storage period in control and treatments in any packaging condition except the detection of few colonies in T2 packaged in parchment paper on 6th day. Titratable acidity, TBARS, FFA values and microbiological count of control as well as treatments increased significantly (P<0.05) whereas pH and scores of all sensory attributes decreased significantly (P<0.05) with progression of storage period. OR1 and CN1 were well acceptable upto 9th day and 15th day in parchment paper and LDPE pouches respectively. All the products packaged in vacuum laminated were well accepted atleast for 35 days with minimum changes in physico-chemical, microbiological and sensory properties. OR1 had better acceptability than CN1 in terms of sensory attributes throughout the storage period. It is concluded that goat milk soft cheese incorporated with 0.75% salt, 4% sorbitol, 0.5% oregano and incubated for 15 hours was selected as the best treatment and this product had a shelf life of 9th day, 15th day and atleast 35th day in parchment paper, LDPE and vacuum laminates respectively under refrigeration.
dc.identifier.citationSelf, Advisor,book, report pratical etc.
dc.identifier.otherU.P. Pandit Deen Dayal Upadhyaya pashu Chikitsa Vigyan Vishwavidyalaya Evam Go Anusandhan Sansthan (DUVASU) Mathura Uttar Pradesh India-281001
dc.identifier.urihttps://krishikosh.egranth.ac.in/handle/1/5810208792
dc.language.isoEnglish
dc.pages218p
dc.publisherU.P. Pandit Deen Dayal Upadhyaya pashu Chikitsa Vigyan Vishwavidyalaya Evam Go Anusandhan Sansthan (DUVASU) Mathura Uttar Pradesh India-281001
dc.relation.ispartofseriesN/A; N/A
dc.research.problemAccording to the results obtained and discussions done for various quality characteristics, it is concluded that goat milk soft cheese incorporated with 0.75 % salt, 4% sorbitol, 0.5% oregano and incubated for 15 hours was selected as the best treatment and this product had a shelf life of 9th day, 15th day and atleast 35th day in parchment paper, LDPE and vacuum laminates respectively under refrigeration.
dc.subLivestock Product Technology
dc.themeEFFECT OF INCORPORATION OF HERBS AND HUMECTANTS ON PHYSICO-CHEMICAL, SENSORY AND SHELF LIFE PROPERTIES OF GOAT MILK SOFT CHEESE
dc.these.typeM.V.Sc.
dc.titleEFFECT OF INCORPORATION OF HERBS AND HUMECTANTS ON PHYSICO-CHEMICAL, SENSORY AND SHELF LIFE PROPERTIES OF GOAT MILK SOFT CHEESE
dc.typeThesis
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