Quality of yoghurt made from fresh skimmilk and fortified with skimmilk powder [Philippines]
1987
Resubal, L.E. | Collado, E.R. | Emata, O.C. | Lapiz, E.S. (Philippines Univ., Los Banos, College, Laguna (Philippines). Dairy Training and Research Inst.)
The quality of yoghurt made from fresh skimmilk at different levels of total solids (TS) was compared with that made from whole milk. Fresh skimmilk was standardized using non-fat dry milk at 14%, 17% and 20% TS content and fresh milk which served as the control at 20% TS. The dairy starter used in the manufacture of yoghurt was a mixture of Streptococcus thermophilus and Lactobacillus bulgaricus. Samples were stored at 5 to 10 deg C for 20 days. The sensory, chemical and microbiological qualities were analyzed at different storage period. The level of TS was found to affect the taste, smell, consistency, and general acceptability of yoghurt. Product made with 20% TS from both whole milk and fresh skimmilk were not significantly different (P0.05). Yoghurt with 17% TS was significantly different (P0.05) in terms of taste. The taste of yoghurt was best at 5 and 15 to 20 days. The effect of age on smell, consistency and general acceptability was not significant. Percent lactic acid was highest at 20% level of TS and with a storage period of 11 to 20 days. The pH remained the same for all levels of TS at different storage period. Microbiological qualities of all the yoghurt were not significantly different at different level of TS. Presence of coliform was noted in the day after manufacture and found not significantly different at different storage period. The results showed that yoghurt made from fresh skimmilk and whole milk with 20% TS were acceptable. Yoghurt with 17% TS was also acceptable in terms of smell, consistency and general acceptability.
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