Dosage of starter culture influences gel formation and physico-chemical properties of yoghurt made from zebu milk
2014
Olusola A. Olorunnisomo | Adedoyin Saudat Adewumi
In order to determine the optimum dosage of starter culture for yoghurt produced from zebu milk, fresh milk was inoculated with 5, 10, 15, 20, and 25g/L of freeze-dried starter culture. Proximate composition, gel formation, pH, sensory properties and acceptance of yoghurts inoculated with different dosage of starter culture were evaluated after 2, 4, 6, 8 and 10 h of incubation. Total solids, protein and carbohydrate content of yoghurts increased significantly (p<0.05) with the increase of starter culture dosage. Total solids varied from 14.1-15.2 %, protein from 3.54-4.31 %, and carbohydrate from 5.46-6.17 %. Gel formation occurred after 4 h of incubation for 25 g/L dosage and 10 h for 5g/L dosage. The pH of yoghurts decreased with time and with the increasing level of starter culture. Sensory properties of yoghurts improved with higher dosage of starter culture. The order of acceptance was; 25>20>15>10>5 g/L. Increasing dosage of starter culture improved physico-chemical properties of yoghurt and shortened time of gel formation.
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