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- Title
PHYSICO-CHEMICAL AND ORGANOLEPTIC COMPARISON OF BUFFALO, COW AND GOAT MILK AND THEIR YOGURT SAMPLES.
- Authors
Ahmed, N.; Elahi, S.; Salariya, A. M.; Rashid, A. A.
- Abstract
The physico-chemical and organoleptic properties of buffalo, cow and goat milk and their respective yogurt samples were analyzed. Milk samples, 200ml each, were inoculated with sucrose, skimmed milk powder, carboxymethyl cellulose (CMC) along with varying concentrations of starter culture and incubated at 45oC for 5 hours for yogurt preparation. The physico-chemical parameters studied were pH, tritable acidity, ash, moisture, fat, solid-non fat, total solids, crude protein, specific gravity and total energy, whereas the organoleptic analysis included texture, taste, colour and odor. Results revealed that commercial starter culture, sucrose, CMC and skimmed milk powder, in the concentrations of 0.05%, 0.5%, 0.075% and 0.5% respectively, was the best composition for fermentation. The milk and yogurt of buffalo was found to be physico-chemically and organoleptically superior. However, results showed that goat milk and yogurt could be a valuable substitute, especially in comparison to cow milk and yogurt.
- Subjects
WATER buffalo; YOGURT; GOAT milk; PH effect; ORGANOLEAD compounds; PHYSIOLOGY
- Publication
Pakistan Journal of Science, 2014, Vol 66, Issue 3, p225
- ISSN
0030-9877
- Publication type
Article