Influence of milk fat and skimmed milk powder on quality of goat milk yoghurt Singh Tarun Pal*, Verma Arun K., Rajkumar V., Singh Manoj Kumar, Rai B. ICAR-Central Institute for Research on Goats, Makhdoom-281 122, Mathura, Uttar Pradesh *E-mail address: tarun.singh@icar.gov.in
Online Published on 12 February, 2024. Abstract A study was conducted to investigate the effect of milk fat (MF) (skimmed milk, MF-1.5%, 3.0% and >4.0%) and skimmed milk powder (SMP) (control SMP0%, SMP1%, SMP2%, SMP3%, SMP4%, SMP5%, SMP6% and SMP7%) on the quality of goat milk yoghurt (GMY). Syneresis was significantly (P<0.05) lower in >4.0% milk fat yoghurt (12.62±1.43%)while Hunter colour (L*, a*, b*) values were significantly (P<0.05) higher in >4.0% milk fat yoghurt (90.25±1.06, 1.41±0.51 and 14.02±0.38) as compared to other treatments. The frequency sweep of GMY exhibited that storage modulus (G&) and loss modulus (G”) increased with increasing frequency in all the treatments. Overall acceptance score of yoghurt made from 4.0% milk fat yoghurt (8.81±0.31) was better compared to skimmed goat milk (7.44±0.65). The addition of SMP in GMY and storage led to significant (P<0.05) changes in pH, titratable acidity, water activity, syneresis, tyrosine value and viscosity of the product. Hunter colour (L*, a*, b*) values of GMY were also influenced by both storage and goat milk composition. Control and SMP1 to SMP4% samples had higher overall acceptability scores. GMY was found stable up to 14 days with minimum changes in quality attributes during refrigerated storage (4±1°C). It was concluded that the most acceptable goat milk yoghurt could be produced by using >4.0% milk fat. The SMP levels of <4% can be used for superior and economically viable preparation of goat milk yoghurt. Top Keywords Goat milk yoghurt, Milk fat, Quality, Rheology, Skimmed milk powder, Storage. Top |