Evaluation of different quality parameters of goat milk yoghurt developed using selected lactic acid bacteria

Abstract

The present study was undertaken to develop yoghurt from goat milk and to assess its sensory, chemical, microbiological and storage quality. Three different cultures were tried and incubation temperatures viz. 30, 37 and 42 0 C were selected. Yoghurt was prepared using 3% mixed culture containing Streptococcus thermophillus and Lactobacillus bulgaricus NCDC 144 in the ratio of 1:1. The product was prepared in five replicates and analysed for sensory attributes such as flavor, body and texture, colour and appearance and overall acceptability on 9-point hedonic scale by a panel of five judges. Based on overall acceptability of the product, the best incubation temperature (42 0 C) was selected. The product prepared with optimized incubation temperature was further subjected for chemical, microbiological and storage quality. It was observed that goat milk yoghurt contains less percentage of total solids and higher titrable acidity than cow milk yoghurt. The sensory and microbiological quality of the product was evaluated on 0, 3, 6 and 9 days at refrigeration temperature (4±1 0 C) to assess the storage stability of the product. The sensory attributes change significantly (p0.05) after 9 th day of storage in control and developed product both. The product had total plate count of 10 6 cfu and decreased significantly (p0.05) after 9 th day of storage (10 4 cfu/g). The coliform and yeast and mould count were not detected, both in control and developed product throughout storage period. It may be concluded that good quality goat milk yoghurt can be prepared by using mixed culture at 3% concentration with incubation temperature of 42 0 C for 8 hours.

The Effect of Single Starter Pediococcus pentosaceus Strain N6 Isolate on Yogurt Microbiological Quality and Fatty Acids

“…This is due to the sterile and hygienic treatment and experimental conditions so that the goat's milk yogurt produced is free from microbial contamination of these pathogenic bacteria and yeast. The results study are by [14], testing the quality of goat's milk yogurt fermented with LAB, where no coliforms and yeast were found in fresh goat's milk and goat's milk yogurt. If any milk is contaminated with microbes due to unclean processing, poor quality of the water used, and exposure of the product to the open air during packaging.…”

FEvaluation of nutritional, physio-chemical and sensory properties of sapodilla (Manilkara zapota) pulp incorporated set yoghurt

“…Milk obtained from dairy cows can be processed to produce various types of products. Curd, cheese, yoghurts are some traditionally developed functional dairy products which beneficially affect in various functions in the body in a way to improve health status and well-being (Ajay et al, 2017). Therefore, functional dairy products are increasingly available in daily dose product format (Saarela, 2014).…”