The quality of set mango yoghurt prepared by varying total milk solids (TMS) level in mango yoghurt mix, by adding 5× ultrafiltered cow skim milk retentate and cow milk cream, was investigated. The water‐holding capacity (WHC) and values of textural attributes of mango yoghurt increased, whereas body and texture and overall acceptability scores decreased significantly (P < 0.05) with increasing TMS level. The optimised product (10.2% TMS level) was compared with conventional mango yoghurt. Acetaldehyde concentration, WHC, values of textural attributes, body and texture, overall acceptability scores and pH were significantly (P < 0.05) higher in optimised compared with conventional mango yoghurt.

The aim of the study was to investigate the effect of ultrafiltration (UF) process on quality of cow milk plain set yoghurt. Direct UF of cow skim milk and highly concentrated UF cow skim milk retentate addition were used to adjust the total solids (TS) of yoghurt milk, at two different UF concentration levels (UFCLs). Ultrafiltered (approximately to 1.5 and 2 fold) cow skim milk/ equivalent 5 fold UF skim milk retentate added cow skim milk were standardized to 3.3% fat and 13.8% TS. Yoghurts were prepared by inoculating with 2% yoghurt culture (Lactobacillus delbrueckii subsp. bulgaricus: Streptococcus thermophilus) and analyzed for chemical composition, spontaneous whey syneresis, water holding capacity, textural and sensory attributes. Protein, lactose and ash percentages of yoghurt prepared from direct UF milk were 5.27±0.04, 4.20±0.03 and 0.82±0.02, whereas, in yoghurt prepared from retentate added milk were 5.18±0.02, 4.28±0.03 and 0.84±0.01, respectively at 1.5 fold UFCL, which had optimum quality product. The values were not significantly different in yoghurt made by direct UF concentrated milk compared to retentate added milk. Further, it was observed that protein percentage increased and lactose content progressively decreased significantly (p<0.05) in yoghurt with increase in UF concentration/ UF retentate addition with similar TS in yoghurt milk. None of the quality parameters tested showed significant difference with UF process so that both procedures would be recommended at 1.5 fold UFCL to produce good quality yoghurt with enhanced protein content without addition of stabilizers.

Withania somnifera (Ashwagandha) is an important tropical herb with proven health benefits which has an enormous potential to be used in functional food applications. The present study aimed to find out the effect of the addition of W. somnifera root powder (WSRP) on the compositional, physicochemical, physical, functional and sensory properties of cow milk. Skimmed and standardized (3% fat) milk were separately fortified with WSRP at the rate of 0, 0.5, 1.0, 1.5 and 2 percent levels, well mixed and pasteurized (63°C for 30 min) ending up in 10 treatments. 2 x 5 (milk type x WSRP level) factorial arrangement of treatments in a completely randomized design was used with 3 replicates and SPSS (ver. 20) was used for the data analysis. Significant (p<0.05) reduction of rennet coagulation time (RCT) was observed with increasing WSRP percentage irrespective of the type of milk. Standardized milk had significantly (p<0.05) lower RCT than skimmed milk. Instrumental colour values were significantly (p<0.05) affected by the added WSRP in both milk types while fermentation characteristics were not affected. Sensory scores were decreased with increasing levels of WSRP in both milk types due mainly to the sedimentation effect. From the above results, it is concluded that a possibility exists to fortify milk with WSRP and produce functional fermented dairy products such as cheese and yoghurt. Nevertheless, studies are needed with other forms of W. somnifera such as root powder extract to reduce the impact of sedimentation.

Milk powder has become an essential component of the diet of Sri Lankan consumers. However, recent information related to the contamination of imported milk powder with hazardous elements has made a considerable impact on the preference of milk powder brands among consumers in Sri Lanka. Thereby, the current study aims to explore the effect of selected marketing mix antecedents on consumer brand preference for milk powder. Primary data was collected through an online survey using a Google form-based structured questionnaire. The convenience sampling technique was used in selecting the sample of 100 milk powder consumers. The collected data were analyzed by SMART PLS using partial least squares. The findings revealed that brand personality and country of origin have a significant effect on milk powder brand preference. Furthermore, the study suggests a significant positive influence of brand preference on brand loyalty to milk powder. Moreover, results revealed that consumers prefer domestically produced milk powder brands over imported brands. The findings of this study are of great significance for local milk powder companies and marketing practitioners to implement strategies in order to enhance the availability and marketing of domestically manufactured milk powder. Further, marketers should pay more attention to the brand personality in order to attract more consumers to their respective milk powder brands.

Disputable information circulated through mass media on contamination of imported milk powder with hazardous chemical compounds is common at present that challenges consumer brand preference and brand loyalty. Though these two concepts seem highly correlated, adequate empirical studies have not yet explored with respect to the Sri Lankan market in young consumers' health consciousness grounds to see the probable effect. Therefore, the present study aims to bridge this knowledge gap by focusing on the Sri Lankan milk powder market. Data were collected from Sri Lankan young consumer group (n= 100