scholarly journals Quality properties of yoghurt produced from cow milk and soymilk

2021 ◽  
Vol 33 (1) ◽  
pp. 157-165
Author(s):  
B. F. Muhammad ◽  
M. M. Abubakara ◽  
T. A. Adegbola ◽  
E. O. Oyawoye.
Keyword(s):  
Base Material ◽  
Titratable Acidity ◽  
Cow Milk ◽  
Powdered Milk ◽  
Quality Properties ◽  
Overall Acceptability ◽  
Base Materials ◽  
Significant Difference ◽  
Randomized Experimental Design ◽  
Acceptability Rating

The effect of base materials (whole cow milk, powdered milk and soymilk) on the physicochemical, microbial and organopletic properties of yoghurt were determined in a nested procedure of completely randomized experimental design. The results showed that significantly (P < 0.001) higher titratable acidity and total fats values of 2.09% and 3.07% were recorded on whole cow milk yoghurt (WCMY) and lower values of 1.46% and 2.07% recorded on soymilk yoghurt (SMY), respectively The total solids of 13.40% obtained on SMY was significantly different (P < 0.001) from 16.00% and 15.74% obtained on WCMY and powdered milk yoghurt (PMY), respectively. The total protein of PMY (3.48%) was the highest and significantly different from the 3.03% obtained on WCMY, which was also different from the 2.96% obtained on SMY. No significant difference was recorded on total microbial load due to base material. The Ca values of WCMY (1.704 to 2.086 g/ 0 were higher than those (1.101 to 1.282 gll) of PMY, which were higher. than those (0.512 to 0.564 gi0 of SMY (P < 0.05). The concentration of Cu in SMY produced with 2.5 g/l inoculant was significantly the highest. The taste of PMY rated pleasant (3.4) was significantly (P < 0.001) higher than those of WCMY rated fair (2.5) and SMY rated indifferent (2.0). Also the overall acceptability rating of 3.5 (between fair and pleasant) for PMY was significantly (P < 0.001) higher than ratings for WCMY and SMY (2.5 and 2.1, respectively). It was concluded that qualitative and acceptable yoghurt could be produced from the three base materials.

COMPARATIVE EVALUATION OF YOGHURT SAMPLES FROM GOATS AND COWS MILK AND COMMERCIAL RETAIL OUTLET

2021 ◽  
Vol 34 (1) ◽  
Author(s):  
V. A. Obatolu ◽  
E. A. Adebowale ◽  
F. Omidokun ◽  
E. O. Farinde
Keyword(s):  
Goat Milk ◽  
Storage Period ◽  
Total Solid ◽  
Cow Milk ◽  
Microbial Count ◽  
Significant Drop ◽  
Overall Acceptability ◽  
Count Range ◽  
Significant Difference ◽  
Mineral Acidity

This paper compared the chemical (Proximate and mineral), acidity, microbial count and organoleptic properties of yoghurt samples produced from Nigeria locally bred goat and cow milk with commercially retail yoghurt during 14days of refrigerated storage. Yoghurt production was conducted by inoculation of the milk samples at 43oC for 6hrs with 2% of streptococcus thermophillus and lactobacillus bulgarus active culture. The total ash content of yoghurt ranges from 0.23g/100g in the commercial yoghurt sample to 0.84g/100g in yoghurt from goat  milk which is considered significantly higher than that observed for yoghurt from cow milk. The commercially retail yoghurt had a significantly higher (P < 0.05) total solid matter than yoghurt from goat and cow milk. Calcium and phosphorus contents were significantly (P < 0.05) lowest in the commercial yoghurt (0.28%) to a significant higher value of 0.28% in goat milk. A statisitically significant drop in pH values was observed in the commercial yoghurt sample after one and two week storage compared to yoghurt from goat and cow milk. High lactic acid bacteria were observed in yoghurt from cow milk with lactococci group being higher than the lactobacilli group throughout the storage period. The yeast count range from a significant low (P < 05) value of 2.22 cfu/ml-1 in commercial yoghurt sample to 3.22 and 3.24 in goat and cow milk respectively on day zero of storage. By the 7days of storage, the commercially retail yoghurt was significant (P < 0.05) least desirable with respect to colour, taste and overall acceptability while there was no significant difference in the consistency of all the yoghurt samples.

scholarly journals Production and Quality Evaluation of Yogurts from Composites of Powdered Cow Milk, Soy Milk and Cornstarch

2020 ◽  
pp. 54-67
Author(s):  
C. U. Obiora ◽  
E. C. Igwe ◽  
E. C. Udeagha ◽  
S. N. Orjiakor ◽  
C. S. Anarado
Keyword(s):  
Sensory Evaluation ◽  
Starter Culture ◽  
Titratable Acidity ◽  
Absorption Capacity ◽  
Lactobacillus Bulgaricus ◽  
Cow Milk ◽  
Functional Evaluation ◽  
Soy Milk ◽  
Powdered Milk ◽  
Freeze Dried

This research was carried out to evaluate the appropriate levels of substitution of powdered cow milk with soy milk and cornstarch needed to produce yoghurt, evaluating its quality and potential for acceptance. Powdered cow milk was substituted with soymilk and cornstarch up to 30% to produce yogurt and market sample yogurt was used as control. Each composite blend milk samples was homogenized, pasteurized at 75°C for 5 min, cooled and inoculated with a mixed freeze-dried starter culture containing strains of Streptococcus thermophilus and Lactobacillus bulgaricus at 45°C, fermented for 6 h and cooled to 4˚C. The proximate, chemical, microbial, functional and sensory evaluation of the composite yogurt samples was determined. The yogurt samples were coded ACS-1 to ACS-13 where ACS-13 represent control. The result of the proximate analysis showed that moisture content ranged from 82.04 – 88.71%, protein ranged 2.05 – 6.48%,  fat ranged from 2.14 – 3.62%,  carbohydrate ranged from 4.30 – 9.91% and ash content ranged from 0.53 – 1.48%. The pH ranged from 3.73 – 4.82. For microbial evaluation, the total viable bacteria count ranged from 1.90x107 – 11.60x107, total coliform count ranged from 0.50x107 – 3.90x107. For chemical and functional evaluation, the total solids ranged from 11.28 – 16.96%, titratable acidity ranged from 0.30 – 1.80%, syneresis ranged from 0.00 – 28.33%, water absorption capacity ranged from 0.00 – 75.53% and apparent viscosity ranged from 1337- 4863 cP. For sensory evaluation, yogurt produced with 100% powdered milk (ACS-1) was the most preferred while yogurt sample produced with 50% powdered milk, 30% cornstarch and 20% soy milk (ACS-10) was the least preferred among other yogurt samples. This study revealed the mix ratios of powdered cow milk, soy milk and cornstarch that were acceptable in accordance with yogurt standard and the extent the quality of yogurt was generally accepted with the use of processing adjuncts (soymilk and cornstarch).

scholarly journals Production of camel milk yoghurt: physicochemical and microbiological quality and consumer acceptability

2018 ◽  
Vol 7 (2) ◽  
Author(s):  
Obakeng Galeboe ◽  
Eyassu Seifu ◽  
Bonno Sekwati-Monang
Keyword(s):  
Lactic Acid ◽  
Milk Powder ◽  
Microbiological Quality ◽  
Skim Milk ◽  
Titratable Acidity ◽  
Skim Milk Powder ◽  
Camel Milk ◽  
Cow Milk ◽  
Significant Difference ◽  
Sensory Qualities

The objectives of this study were to make yoghurt from camel milk and determine its physicochemical, microbiological and sensory qualities. The quality of camel milk yoghurt was compared with cow milk yoghurt and all parameters were analyzed following standard procedures. Yoghurt of acceptable consistency was made from camel milk using 1.2% gelatin, 5% bovine skim milk powder, 1.5 ml/L of calcium chloride, 40 ml/L of maple strawberry syrup and 6% yoghurt culture (YF-L811) and by incubating the milk at 42°C for 18 h. The average values for moisture, ash, syneresis, pH, titratable acidity and total solids of camel milk yoghurt were 83.4%, 1.13%, 58%, 4.37, 1.255% lactic acid and 16.7%, respectively. The corresponding values for cow milk yoghurt were 80.6%, 0.71%, 56%, 4.67, 0.865% lactic acid and 19.5%, respectively. The titratable acidity of camel milk yoghurt was significantly higher (P<0.05) than cow milk yoghurt; however, no significant difference was observed between the two yoghurt types for the other parameters. Coliforms were not detected in both yoghurt types. The sensory analysis showed that cow milk yoghurt was more preferred by the panellists than camel milk yoghurt. Production of yoghurt from camel milk using the same procedure as for cow milk yoghurt proved to be difficult.  Further research is called for to improve the acceptability of camel milk yoghurt using locally available and acceptable flavouring agents. Research needs to be conducted to optimize the operating parameters and standardize the production procedures of camel milk yoghurt in the future.

scholarly journals Measurements of surface scale changes in different denture base materials by stereophotogrammetric technique

2021 ◽  
Vol 15 (1) ◽  
pp. 1-6
Author(s):  
Gonca Deste Gökay ◽  
Pelin Özkan ◽  
Rukiye Durkan ◽  
Perihan Oyar
Keyword(s):  
Base Material ◽  
Computer Assisted ◽  
Denture Base ◽  
Base Materials ◽  
Heat Cure ◽  
Significant Difference ◽  
Polymerization System ◽  
The Stability ◽  
Cure Pressure ◽  
Surface Scale

Background. This study aimed to evaluate the surface scale changes in the denture base material using different polymerization techniques, such as heat-cure/pressure polymerization system and injection molding technique with the stereophotogrammetric technique. The function of a complete denture is related to the adaptation of its base to the supporting areas. Proper adaptation of the base depends on the stability and retention of dentures. The surface scale changes of dentures during processing and in service are of great importance since they affect the denture base material’s fit. Methods. This study focused on the use of a computer-assisted stereophotogrammetric method for measuring changes in the volume of three different denture base resins of an edentulous maxillary ridge. A stone master model simulating the shape of an edentulous maxillary arch was used to prepare three groups of denture base resins. The stereophotographs were evaluated to determine the surface scale differences of maxillary jaws. Results. The results showed no significant differences between the denture borders for three denture base materials (P > 0.05). Conclusion. In the evaluation made using this technique, no significant difference was found in the different polymerization techniques in terms of surface scale changes for three denture base materials. Stereophotogrammetry, especially the digital stereophotogrammetric technique, has several useful research applications in prosthodontics.

scholarly journals Sensory Features Introduced by Brewery Spent Grain with Impact on Consumers’ Motivations and Emotions for Fibre-Enriched Products

Foods ◽  
2021 ◽  
Vol 11 (1) ◽  
pp. 36
Author(s):  
Ana Curutchet ◽  
Maite Serantes ◽  
Carolina Pontet ◽  
Fatima Prisco ◽  
Patricia Arcia ◽  
...  
Keyword(s):  
Purchase Intention ◽  
Sensory Quality ◽  
Sensory Attributes ◽  
Chocolate Milk ◽  
Overall Acceptability ◽  
Sensory Features ◽  
Significant Difference ◽  
Acceptability Rating ◽  
Spent Grain ◽  
The Impact

The aim of this work was both to formulate three different fibre-enriched products by the addition of Brewery Spent Grain (BSG), and to evaluate the impact of this fibre enrichment on sensory quality, acceptability, and purchase intention under blind conditions. BSG was incorporated into bread, pasta, and chocolate milk at levels of 8.3%, 2.8%, and 0.35% (w/w), respectively. The fibre-enriched products and their regular counterparts were evaluated together by consumers through a CATA questionnaire, the EsSense 25 Profile, an overall acceptability rating, and a purchase intention ranking. Although fibre-enriched bread and chocolate milk ranked lower in overall acceptability compared with their counterparts, no significant difference was found for fibre-enriched pasta (p > 0.05). Purchase intention did not differ significantly for both bread and pasta (p > 0.05), yet the reasons for purchasing them differed significantly (p < 0.05). Consumers recognised the fibre enrichment in these two products and, therefore, were willing to partially compromise on sensory attributes. The fibre-enriched chocolate milk, nonetheless, scored significantly (p < 0.05) lower in purchase intention than the control. This work demonstrates that the effect of BSG addition is product-specific, and that fibre perception makes consumers feel more confident.

scholarly journals EFFECT OF REPLACING COW MILK WITH WHEY

2012 ◽  
Vol 9 (3) ◽  
pp. 411-416
Author(s):  
Baghdad Science Journal
Keyword(s):  
Sensory Evaluation ◽  
Cow Milk ◽  
Control Treatment ◽  
Standing Height ◽  
Quality Properties ◽  
General Acceptance ◽  
Significant Difference ◽  
Nutrition Value ◽  
C 50

The objective of study is to investigate the effect of using of Whey – Extracted Soyamilk indifferent Proportions instead of Cow s milk on Standing Height of Muffin of 5.5 cm. was reached in the treatment C ( 50% Whey – Extracted Soyamilk ) as compared with a Control treatment A (0% Whey – Extracted Soyamilk) at which the Muffin height reached 4.8 cm. About the sensory evaluation , The results showed for the Flavour property , to a significant difference was found between the treatment A (0% whey – Extracted Soyamilk ) which got 6.2 degree as compared with the two treatments namely , D(75% Whey – Extracted Soyamilk) and E(100% Whey – Extracted Soyamilk) Which got 5.7 and 5.3 degree , respectively. For General Acceptance property , both treatments , B(25% Whey – Extracted Soyamilk) and C(50% Whey – Extracted Soyamilk) got 6.2 and 6.3 degree, respectively, as compared with treatment A(0% Whey – Extracted Soyamilk) which got 6.1 degree. Finally , from the above results it can be deduced that treatments C and B were the best selective treatments from the stand points of nutrition value and quality properties of Muffin.

scholarly journals Different Ultrasound Exposure Times Influence the Physicochemical and Microbial Quality Properties in Probiotic Goat Milk Yogurt

Molecules ◽  
2020 ◽  
Vol 25 (20) ◽  
pp. 4638
Author(s):  
Karina Delgado ◽  
Carla Vieira ◽  
Ilyes Dammak ◽  
Beatriz Frasão ◽  
Ana Brígida ◽  
...  
Keyword(s):  
Goat Milk ◽  
Quality Parameters ◽  
Lactobacillus Bulgaricus ◽  
Cow Milk ◽  
Quality Properties ◽  
Overall Acceptability ◽  
Innovative Methods ◽  
Culture Viability ◽  
The Us

Despite goat milk having health benefits over cow milk, goat milk yogurt (GY) presents low consistency and viscosity, which reduces its overall acceptability by the consumer. Thus, new innovative methods can be an alternative to improve the quality of GY. Hence, this study aimed to investigate the effect of ultrasound (US) treatment with different sonication times on quality parameters of probiotic GY during refrigerated storage. US treatment was conducted at 20 KHz for 3, 6, and 9 min in yogurt. Lactobacillus bulgaricus and Lactobacillus acidophilus LA-5 were sensitive to US treatment, presenting a decrease in the yogurts stocked. This loss of viability led to reduced post-acidification due to smaller lactose metabolization in yogurt samples submitted to the US. Among tested treatments, the application of 6 min enhanced the apparent viscosity and consistency index of GY yogurts. In addition, this time also reduced tyramine and total biogenic amine (BAs) content. These findings suggest that 6 min of sonication is a promising way to improve the rheological properties and reduce the acidity and BAs content in GY. Further studies should be performed to optimize the US setting conditions to preserve the probiotic culture viability in yogurts.

scholarly journals Physico-Chemical, Microbiological and Sensory Qualities of Puree Produced From Two Cultivars of Tomato (Lycopersicon esculentum) Under Ambient Storage

2015 ◽  
Vol 4 (2) ◽  
pp. 143
Author(s):  
Olajide E. Adedeji ◽  
Julian C. Anuonye ◽  
Fortune A. Ekundayo ◽  
Taye F. Olaoye ◽  
Abibat O. Babalola ◽  
...  
Keyword(s):  
Storage Period ◽  
Titratable Acidity ◽  
Total Solid ◽  
Commercial Sample ◽  
Physicochemical Composition ◽  
Overall Acceptability ◽  
Ambient Storage ◽  
Physico Chemical ◽  
Significant Difference ◽  
Sensory Qualities

<p>Tomato purees were produced from <em>De Rica </em>and<em> Roma</em> cultivars of tomato, packaged in high density polyethylene and stored at ambient temperature (32±2 ºC). The stored purees were analysed weekly for physicochemical composition, sensory attributes and microbial load until they became unwholesome. There was a significant (p&lt;0.05) falling in Titratable Acidity (TTA) within the first five and six weeks for <em>De Rica</em> and <em>Roma</em> purees respectively. TTA values dropped from 12.43 to 8.40 and 10.69-7.43 for <em>De Rica</em> and <em>Roma</em> purees respectively. Total solid (TS) of the purees decreased significantly (p&lt;0.05) from 16.2% to 9.08% for <em>De Rica</em> puree and 17.89% to 9.99% for <em>Roma</em> puree within the first four weeks of storage and became stable at the later weeks of storage. <em>Roma</em> puree had higher TS throughout the storage period. Total Insoluble Solid of the purees increased significantly from 3.07% and 4.01% for <em>De</em><em> </em><em>Rica</em> puree and 2.3% and 3.44% for <em>Roma</em> puree within the first week of storage. The values however, decreased significantly is (p&lt;0.05) at the second week of storage from 4.01% to 1.19% for <em>De Rica</em> puree and 3.44% to 1.89% for <em>Roma</em> puree. The bulk density of the samples decreased significantly (p&lt;0.05) from 1.14g/ml to 0.95 g/ml for <em>De Rica</em> puree and 1.12 g/ml to 0.95 g/ml for <em>Roma</em> puree through the storage period. There was an insignificant (p&gt;0.05) increase in total bacteria count from 140 CFU/g to 320 CFU/g for <em>De Rica</em> puree and 126 CFU/g to 280 CFU/g for <em>Roma</em> puree within the first two weeks of storage. The values increased significantly (p&lt;0.05) from 640 CFU/g to 137,000 CFU/g for <em>De Rica</em> puree and 590 CFU/g to 122,000 for <em>Roma</em> puree from the third to the tenth week of storage. There was no significant difference (p&gt;0.05) between the freshly produced <em>De Rica</em> puree, <em>Roma</em> puree and the commercial sample in appearance, colour, taste and overall acceptability before and during storage. Marked rejection of the purees was observed at the eight week of storage.</p>

scholarly journals Efficacy of Neem Oil on Cardamom Thrips,Sciothrips cardamomiRamk., and Organoleptic Studies

2014 ◽  
Vol 2014 ◽  
pp. 1-7 ◽  
Author(s):  
Johnson Stanley ◽  
G. Preetha ◽  
S. Chandrasekaran ◽  
K. Gunasekaran ◽  
S. Kuttalam
Keyword(s):  
Acetic Acid ◽  
Tamil Nadu ◽  
Cow Milk ◽  
Neem Oil ◽  
Organoleptic Properties ◽  
Neem Tree ◽  
Overall Acceptability ◽  
Damage Reduction ◽  
Significant Difference ◽  
Economic Pest

The neem tree contains promising pest control substances which are effective against many pests. Oil extracted from neem seeds was used against cardamom thrips,Sciothrips cardamomi, a severe and economic pest of cardamom. Neem oil formulations, namely, Tamil Nadu Agricultural univeristy neem oil (TNAU NO) (acetic acid & citric acid), were found effective against the pest with a overall damage reduction of 30% after 14 days of treatment. The percent damage reduction in capsules over control after three consecutive sprays of TNAU NO(C) 2% and TNAU NO(A) 2% was 78.3 and 75.2 percent, respectively. The newly extracted and unformulated neem oil, though found inferior to the formulated one, still found to cause 50% and 70% reduction in damage caused by thrips at two and three rounds of sprays, making it useful in pest management. Organoleptic tests conducted on cardamom capsules sprayed with neem oil revealed no significant difference in taste, aroma, and overall acceptability of cow milk boiled with cardamom. Thus, TNAU NO (A and C) 2% was found effective against cardamom thrips with no adverse organoleptic properties and can be recommended.

scholarly journals Production and Physiochemical Evaluation of Fresh Cow Milk-based Beverage

2020 ◽  
pp. 27-36
Author(s):  
Christopher Nsaighamu Lawir ◽  
Qrisstuberg Msughter Amua ◽  
Samuel Peter Malu
Keyword(s):  
Moisture Content ◽  
Proximate Composition ◽  
Chemical Properties ◽  
Titratable Acidity ◽  
Cow Milk ◽  
Physiochemical Properties ◽  
Cocoa Powder ◽  
Beverage Samples ◽  
Significant Difference ◽  
And Control

The aim of this work was to produce and evaluate the physiochemical properties of cow milk based beverage made from a blend of cow milk, honey, cocoa powder, ginger and garlic. The  composition of the samples were as follows: sample A (1 L cow milk), sample B (1 L cow milk, 0.12 L honey, 25 g cocoa powder), sample B served as base ingredients for samples C and D and prepared 1% ginger, 0.5% garlic were added to samples C and D, respectively. Sample A and sample E (vitamilk), respectively served as control I and control II. The chemical properties and proximate composition of the milk beverage samples were investigated. The result of chemical properties showed that the pH values ranged from 6.11 to 6.52 and were all slightly acidic while the percentage titratable acidity had the highest value of 0.168 for sample D and the least value of 0.086 for sample A. In terms of proximate composition, sample A had the highest percentage moisture content of 90.75±0.21 while sample C had the least moisture content of 87.7±0.28. The % protein, carbohydrate, fat, and ash contents increased as 1% ginger and 0.5% garlic were added to samples C and D and were significantly difference (P<0.05) for all the samples. Sample C had the highest value of 5.15% protein content while sample A had the least value of 2.85%. The percentage ash content ranged from 0.96±0.007 to 0.58±0.007. The fiber content of all the samples were below 2.25±0.007. A similar trend was also observed for the values of minerals and vitamins which showed a significant difference (P<0.05). This work has shown that there is improved nutritional content of the samples B, C and D which will go a long way to alleviate malnutrition. The pH of all the samples were near neutral, this could negatively affect the shelf stability of the milk beverage as a result of possible microbial infestation and thus there is every need to keep the product always refrigerated before use or should be consumed fresh.

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