Evaluation of milk source on physicochemical, texture, rheological and sensory properties of yogurts

Abstract

Yogurt is one of the world's most widely consumed dairy products and can be produced from different types of milk. The present research aimed to compare the effects of utilizing whole raw milk from cattle viz. cows, buffaloes, sheep, and goats in four different milk-type yogurts, T1- cow’s milk (CM), T2- buffalo’s milk (BM), T3- sheep’s milk (SM), and T4- goat’s milk (GM) on their physicochemical, texture, rheological, and sensory qualities. The physiochemical testing included estimating pH, the percentages of moisture, fat, protein, ash, and total acidity, and the sensory assessment of the yogurt. The rheological tests also included the viscosity test, spontaneous whey separation, water-holding capacity, firmness, cohesiveness, and springiness. The results showed that T2- BM yogurt and T3- SM yogurt excelled in the percentage of fat, protein, lactose, and ash, where the ratio (4.35, 8.4, 4.70, 0.8) (5.55, 7.45, 4.80, 1.1) was for each of T2- BM yogurt and T3- SM yogurt respectively. The rheological properties were the spontaneous whey separation for each of T1-CM, T2-BM, T3-SM, T4-GM yogurt were 4.1, 2.2, 2.1 and 5.3, respectively, while the water holding capacity was 55, 60, 71 and 53 and the viscosity was 7000, 8900, 6700 and 1510 respectively. The results of the texture properties were 126.2, 199.5, 176.3, and 38.9 for firmness, while the cohesiveness values were 0.41, 0.63, 0.65, and 0.4, respectively. Finally, T2-BM and T3-SM yogurt excelled in the value obtained for sensory evaluation. The importance of the present study lies in the fact that milk with a high percentage of total solids gives good-quality yogurt.

Effects of Dairy Cows Management Systems on the Physicochemical and Nutritional Quality of Milk and Yogurt, in a North-Eastern Romanian Farm

“…This might be associated with the higher levels of protein content, which result in denser sample structures. Our findings support previous studies that have been reported by Lucatto et al [64] and Al-Bedrani et al [65]. The ratio of the positive force area during the second penetration to that during the first penetration is the definition of cohesiveness.…”

Chemical–Physical Properties of Red Palm Oils and Their Application in the Manufacture of Aerated Emulsions with Improved Whipping Capabilities

“…The samples formulated with 40-100% of NRPO resulted in an increase in consistency values (779.34-1269.23 g•s) compared with those of the samples substituted by 40-100% HRPO (256.60-431.12 g•s). Cohesiveness represents the extent to which a material can be deformed before it ruptures [69]. The cohesiveness of the MKF sample was 16.80 g, which was significantly higher than those of the HRPO-MKF samples (9.58-10.17 g).…”

Improving chemical, rheological and sensory properties of commercial low-fat cream by concentrate addition of whey proteins

“…Some of them are added to the manufacture of ice creams, such as dried fruits or natural sweeteners (Hasan et al, 2020;. Some of it is added in the manufacture of yogurt, such as adding dried mushroom powder, stabilizers, or different types of milk (ALKaisy et al, 2023;Al-Bedrani et al, 2023). Some of it is added in the cheese industry, such as using vegetable oils, adding cardamom, adding the enzyme trypsin in the manufacture of cheese from buffalo milk, or using a mixture of sheep and camel milk (Saadi et al, 2019;Saadi, 2018;Salih et al, 2021;Ali and Saady, 2019).…”