Physical, chemical, microbial, and sensory evaluation and fatty acid profiling of value-added drinking yogurt (laban) under various storage conditions

Junaid, Muhammad; Inayat, Saima; Gulzar, Nabila; Khalique, Anjum; Shahzad, Faisal; Irshad, Irfan; Imran, Muhammad

doi:10.3168/jds.2022-22358

Cited by 5 publications

(7 citation statements)

References 23 publications

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“…Butyrometer was then put into Gerber Machine at 1100 rpm and 65°C for 6 minutes. After 6 minutes fat% of the sample were measured by reading the graduations of transparent region of butyrometer containing fat [13].…”

Section: Fat %mentioning

confidence: 99%

“…For the estimation of pH, 20 grams of each sample was taken and kept it at room temp. After this pH was directly measured using the electrode of pH meter [12,13].…”

Section: Phmentioning

confidence: 99%

“…2 to 3 drops phenolphthalein indicator was added to this sample and titrated against 0.1N NaOH till the light pink color appeared. The burette reading was noted and acidity% was estimated using the given formula [13]. Acidity% = Protein Protein contents of cheese were determined by kjeldhal method.…”

Section: Phmentioning

confidence: 99%

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Impact on Physico-Chemical Characteristics of Cream Cheese Analogue Using Blend of Dairy and Vegetable Fat

Junaid,

Rehman,

Imran

et al. 2023

Preprint

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Background Cream cheese analogue cheese is prepared using the substitutes of dairy fats and proteins partially or completely. Cream cheese analogue is easy to prepare as it requires less manufacturing time and man power. It also meets the specifications and requirements of the retailers as well as the consumers. Cream cheese analogue is a soft cheese with a slightly sweet and pleasantly tangy taste. Methods Cream cheese analogue ingredients are purchased carefully keeping in mind the required specifications. For the above mentioned research, different samples of cream cheese (T0, T1, T2 and T3) were manufactured with standardized fat and protein and the moisture was maintained at 50–55% during these trials. All ingredients were added in a large container for mixing and cooking (Pasteurization) for 1–2 minutes at 75°C and homogenized for 5–6 minutes with the help of a hand mixture until specific shine appeared in the sample. Samples were then shifted in to another container and allowed to attain temperature between 20–25°C. After that, samples were incubated with the addition of mesophilic culture until desired pH (4.6–4.7) was achieved. Later samples were heated at 50–55°C for 2–3 minutes placed in a muslin cloth and left overnight for whey drainage. Chemical analysis and Sensory evaluation were performed using different parameters and scales. Results Sample prepared using 75% dairy cream and 25% cocoa butter substitute fat (T1) showed good results. T1 had better consistency and spread ability which was considered desirable characteristics of cream cheese. This research proved the cost effective as cream cheese prepared with plant based fat which made its production viable at industrial level. Conclusion Cream cheese which was made from dairy fat and cocoa butter substitute fat 75% and 25% respectively had more springiness, smoothness and gumminess and also had more pleasant taste, color, flavor and aroma then other samples. This product can be used in future in Pakistan.

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Section: Fat %mentioning

confidence: 99%

“…For the estimation of pH, 20 grams of each sample was taken and kept it at room temp. After this pH was directly measured using the electrode of pH meter [12,13].…”

Section: Phmentioning

confidence: 99%

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Impact on Physico-Chemical Characteristics of Cream Cheese Analogue Using Blend of Dairy and Vegetable Fat

Junaid,

Rehman,

Imran

et al. 2023

Preprint

Self Cite

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“…Yogurt is a fermented food that is made when lactic acid bacteria turn milk into lactic acid. Yogurt is made from various types of milk, like goat's milk [1], buffalo milk [2], and cow's milk [3]. Several things, like the raw materials used and the amount of fat in the yogurt, affect its quality.…”

Section: Introductionmentioning

confidence: 99%

Quality of yogurt produced from various types of milk as raw materials

Setyawardani,

Sumarmono,

Rahardjo

et al. 2024

IOP Conf. Ser.: Earth Environ. Sci.

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Different types of milk are used to make yogurt, which gives it different qualities. Fresh milk, powdered milk, low-fat milk, non-fat milk, and Ultra High Temperature (UHT) milk all have different qualities. The goal of the study was to look at the chemical, physical, and sensory properties of yogurt made from different ingredients. The treatment’s base materials were P1: yogurt made with fresh milk, P2: yogurt made with milk powder, P3: yogurt made with ultra-high-temperature milk, P4: yogurt made with low-fat milk, and P5: yogurt made with non-fat milk. Commercial yogurt starters were used to make yogurt, and each treatment was done four times. Other tests were done with Duncan. The factors for the study are the amount of moisture, total solids, pH, total titratable acidity, and how it tastes. The results showed that the moisture content, total solids, pH, and total titratable acidity were all significantly different (P<0.05), as were the taste and preferences. The results of the study show that yogurt with different ingredients has different qualities.

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“…Consumers analyse the quality of bread loaves by gently pressing/squeezing, generally called the squeeze test, which is a good indicator of freshness. Freshness is evaluated in milk and milk‐based products based on pH, consistency, sensory qualities and flavours [7].…”

Section: Introductionmentioning

confidence: 99%

Innovative Packaging Strategies for Freshness and Safety of Food Products: A Review

Kishore,

Kumar

et al. 2024

Packag Technol Sci

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In recent years, consumers have become more concerned about the freshness and safety of packaged food items with their shelf life and taste. Innovation in food packaging continuously evolves with various techniques, which improve or indicate the quality of the product throughout the supply chain. This review highlights the different packaging strategies for enhancing the freshness of various food products and proclaims an alternative to conventional food packaging systems. Also, this article emphasizes assorted packaging components for the safety of food products, implicating fresh and quality products for consumer health. Such packaging systems provide information on various concepts, including indicators, sensors, scavengers, absorbers and other smart integrated techniques and their application in food products. Moreover, this review highlights the need for exploration in toxicology and migration studies for industrial application and consumer health safety.

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Physical, chemical, microbial, and sensory evaluation and fatty acid profiling of value-added drinking yogurt (laban) under various storage conditions

Cited by 5 publications

References 23 publications

Impact on Physico-Chemical Characteristics of Cream Cheese Analogue Using Blend of Dairy and Vegetable Fat

Impact on Physico-Chemical Characteristics of Cream Cheese Analogue Using Blend of Dairy and Vegetable Fat

Quality of yogurt produced from various types of milk as raw materials

Innovative Packaging Strategies for Freshness and Safety of Food Products: A Review

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