Article Sidebar
Effects of Frozen Storage on the Physical Properties and Sensory Acceptability of Goat’s Milk Yoghurt
and
1Faculty of Food Science and Technology, Vietnam National University of Agriculture, Hanoi 131000, Vietnam
2Food Science and Nutrition Program, College of Science, Health, Engineering and Education, Murdoch University, Murdoch, 6150, Western Australia, Australia
Main Article Content
Abstract
The effects of frozen storage of goat’s milk on the physicochemical, physical properties, and sensory attributes of goat’s milk yoghurts were evaluated. Four yoghurts were made from goat’s milk stored at 4℃ overnight, and at -6, -20, or -35℃ for 1 month. Goat’s milk yoghurts were stored at 6℃ for 21 days. Protein and lipid contents in all the yoghurts were insignificantly different, however, the total solids content, including the added sugar in the yoghurts made from frozen goat’s milk, significantly increased in comparison with that in the yoghurt made from chilling goat’s milk. The water holding capacity (WHC) and viscosity for all the yoghurts at any period of cold storage were statistically different. No significant differences in pH or titratable acidity for all the yoghurts were observed after 1 day of cold storage; however, these physicochemical properties for the yoghurts after 7 days of storage were significantly different. All the yoghurts after 21 days of storage received similar scores for appearance and texture, but significantly different scores for color, odor, flavor, and overall acceptability.
Article Details
References
-
Abrahamsen R. K. & Holmen T. B. (1981). Goat's milk yoghurt made from non-homogenized and homogenized milks, concentrated by different methods. Journal of Dairy Research. 48(3): 457-463.
Antifantakis E., Kehagias C., Kotouza E. & Kalatzopoulos G. (1980). Frozen stability of sheep's milk under various conditions. Milchwissenschaft. 35(2): 80-82.
Bruzantin F. P., Daniel J. L. P., da Silva P. P. M. & Spoto M. H. F. (2016). Physicochemical and sensory characteristics of fat-free goat milk yogurt with added stabilizers and skim milk powder fortification. Journal of Dairy Science. 99(5): 3316-3324.
Domagała J. (2009). Instrumental texture, syneresis and microstructure of yoghurts prepared from goat, cow and sheep milk. International Journal of Food Properties. 12(3): 605-615.
El-Agamy E. I. (2007). The challenge of cow milk protein allergy. Small Ruminant Research. 68(1): 64-72.
FAOSTAT. (2016). Statistical database of the Food and Agriculture Organization of the United Nations. Retrieved from http://www.faostat.fao.org on October 11, 2018.
Isanga J. & Zhang G. (2009). Production and evaluation of some physicochemical parameters of peanut milk yoghurt. LWT - Food Science and Technology. 42(6). 1132-1138.
Fox P. F., Uniacke-Lowe T., McSweeney P. L. H. & O’Mahony J. A. (2015). Dairy Chemistry and Biochemistry (2nd). Springer International Publishing, Cham, Switzerland: 39.
ISO 6731:2010 (IDF 21:2010). Milk, cream and evaporated milk - Determination of total solids content (Reference method). International Organization for Standardization.
ISO 2446:2008 (IDF 226:2008). Milk - Determination of fat content. International Organization for Standardization.
ISO 8968 1:2014 (IDF 20-1:2014). Milk and milk products - Determination of nitrogen content - Part 1: Kjeldahl principle and crude protein calculation. International Organization for Standardization.
Katsiari M. C., Voutsinas L. P. & Kondyli E. (2002). Manufacture of yoghurt from stored frozen sheep’s milk. Food Chemistry. 77(4): 413-420.
Doan D. N., Ha T. L., Hue T. K. B. & Tham T. P. (2009). Effect of whey powder supplementation on soymilk on the physical properties and sensory quality of soymilk yoghurt. Journal of Sciences and Develpoment. 7(6): 764-771.
Thu V. N. (2017). Recent research and development of dairy goat production in Vietnam. Modern Agricultural Science and Technology. 3: 38-44.
Nurliyani Y., Suranindyah P. & Pretiwi P. (2015). Quality and emulsion stability of milk from Ettawah crossed bred goat during frozen storage. Procedia Food Science. 3: 142-149.
Öztürk H. İ., Aydın S., Sözeri D., Demirci T., Sert D. & Akın N. (2018). Fortification of set-type yoghurts with Elaeagnus angustifolia L. flours: Effects on physicochemical, textural, and microstructural characteristics. LWT-Food Science and Technology. 90: 620-626.
Tribst A. A. L., Ribeiro L. R., Leite Junior B. R. d. C., de Oliveira M. M. & Cristianini M. (2018). Fermentation profile and characteristics of yoghurt manufactured from frozen sheep milk. International Dairy Journal. 78: 36-45.
Turkmen N. (2017). The nutritional value and health benefits of goat milk components. In: Watson R. R., Collier R. J. & Preedy V. R. (Eds.), Nutrients in Dairy and their Implications on Health and Disease. Academic Press. Oxford, United Kingdom: 441-449.