Vol 3 No 1 (2020): Vietnam Journal of Agricultural Sciences

Issue Information:

Starting in 2018, VJAS is set to launch a full English version of VJAS and publish quarterly both online and in print with the ISSN 2588-1299. Each issue will contain 5-10 articles, with each article being approximately 5000-8000 words. All submissions will be independently refereed by editorial board members and will undergo rigorous peer-review following international standards from at least two assigned peer reviewers (including one Vietnamese reviewer and one foreign reviewer) who come from universities and research institutes in Vietnam and other countries around the world. The aim of VJAS is to be indexed in ISI/Scopus lists within four to six years from its first published issue (September 2018).

The English version of VJAS is devoted to publishing papers, both scientific articles and reviews or mini-reviews, from all areas related to agriculture disciplines, especially those focusing on crop science, plant protection, animal science, veterinary medicine, aquaculture, agricultural mechanical and electrical engineering, soil science and plant nutrition, ecology and environment, biotechnology, food technology, economics and rural development, and information technology in agriculture, etc.

DOI: https://doi.org/10.31817/vjas.2020.3.1

Published: 2020-06-05

Effects of Frozen Storage on the Physical Properties and Sensory Acceptability of Goat’s Milk Yoghurt

Effects of Frozen Storage on the Physical Properties and Sensory Acceptability of Goat’s Milk Yoghurt

by Nguyen Duc Doan, Vicky Ann Solah
Received: Feb 14, 2019 / Published: Jun 5, 2020
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.