Dosage of starter culture influences gel formation and physico-chemical properties of yoghurt made from zebu milk
In order to determine the optimum dosage of starter culture for yoghurt produced from zebu milk, fresh milk was inoculated with 5, 10, 15, 20, and 25g/L of freeze-dried starter culture. Proximate composition, gel formation, pH, sensory properties and acceptance of yoghurts inoculated with different...
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| Format: | Article |
| Language: | English |
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Croatian Dairy Union
2014-09-01
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| Series: | Mljekarstvo |
| Online Access: | http://hrcak.srce.hr/index.php?show=clanak&id_clanak_jezik=186557 |
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| author | Olusola A. Olorunnisomo Adedoyin Saudat Adewumi |
| author_facet | Olusola A. Olorunnisomo Adedoyin Saudat Adewumi |
| author_sort | Olusola A. Olorunnisomo |
| collection | DOAJ |
| description | In order to determine the optimum dosage of starter culture for yoghurt produced from zebu milk, fresh milk was inoculated with 5, 10, 15, 20, and 25g/L of freeze-dried starter culture. Proximate composition, gel formation, pH, sensory properties and acceptance of yoghurts inoculated with different dosage of starter culture were evaluated after 2, 4, 6, 8 and 10 h of incubation. Total solids, protein and carbohydrate content of yoghurts increased significantly (p<0.05) with the increase of starter culture dosage. Total solids varied from 14.1-15.2 %, protein from 3.54-4.31 %, and carbohydrate from 5.46-6.17 %. Gel formation occurred after 4 h of incubation for 25 g/L dosage and 10 h for 5g/L dosage. The pH of yoghurts decreased with time and with the increasing level of starter culture. Sensory properties of yoghurts improved with higher dosage of starter culture. The order of acceptance was; 25>20>15>10>5 g/L. Increasing dosage of starter culture improved physico-chemical properties of yoghurt and shortened time of gel formation. |
| format | Article |
| id | doaj-art-9f98d7ed2f6148d8b77c9be8fbea1165 |
| institution | OA Journals |
| issn | 0026-704X 1846-4025 |
| language | English |
| publishDate | 2014-09-01 |
| publisher | Croatian Dairy Union |
| record_format | Article |
| series | Mljekarstvo |
| spelling | doaj-art-9f98d7ed2f6148d8b77c9be8fbea11652025-08-20T02:20:09ZengCroatian Dairy UnionMljekarstvo0026-704X1846-40252014-09-0164320721210.15567/mljekarstvo.2014.0308 Dosage of starter culture influences gel formation and physico-chemical properties of yoghurt made from zebu milkOlusola A. Olorunnisomo 0Adedoyin Saudat Adewumi1University of Ibadan, Faculty of Agriculture and Forestry, Department of Animal Science, Ibadan, Nigeria University of Ibadan, Faculty of Agriculture and Forestry, Department of Animal Science, Ibadan, Nigeria In order to determine the optimum dosage of starter culture for yoghurt produced from zebu milk, fresh milk was inoculated with 5, 10, 15, 20, and 25g/L of freeze-dried starter culture. Proximate composition, gel formation, pH, sensory properties and acceptance of yoghurts inoculated with different dosage of starter culture were evaluated after 2, 4, 6, 8 and 10 h of incubation. Total solids, protein and carbohydrate content of yoghurts increased significantly (p<0.05) with the increase of starter culture dosage. Total solids varied from 14.1-15.2 %, protein from 3.54-4.31 %, and carbohydrate from 5.46-6.17 %. Gel formation occurred after 4 h of incubation for 25 g/L dosage and 10 h for 5g/L dosage. The pH of yoghurts decreased with time and with the increasing level of starter culture. Sensory properties of yoghurts improved with higher dosage of starter culture. The order of acceptance was; 25>20>15>10>5 g/L. Increasing dosage of starter culture improved physico-chemical properties of yoghurt and shortened time of gel formation.http://hrcak.srce.hr/index.php?show=clanak&id_clanak_jezik=186557 |
| spellingShingle | Olusola A. Olorunnisomo Adedoyin Saudat Adewumi Dosage of starter culture influences gel formation and physico-chemical properties of yoghurt made from zebu milk Mljekarstvo |
| title | Dosage of starter culture influences gel formation and physico-chemical properties of yoghurt made from zebu milk |
| title_full | Dosage of starter culture influences gel formation and physico-chemical properties of yoghurt made from zebu milk |
| title_fullStr | Dosage of starter culture influences gel formation and physico-chemical properties of yoghurt made from zebu milk |
| title_full_unstemmed | Dosage of starter culture influences gel formation and physico-chemical properties of yoghurt made from zebu milk |
| title_short | Dosage of starter culture influences gel formation and physico-chemical properties of yoghurt made from zebu milk |
| title_sort | dosage of starter culture influences gel formation and physico chemical properties of yoghurt made from zebu milk |
| url | http://hrcak.srce.hr/index.php?show=clanak&id_clanak_jezik=186557 |
| work_keys_str_mv | AT olusolaaolorunnisomo dosageofstartercultureinfluencesgelformationandphysicochemicalpropertiesofyoghurtmadefromzebumilk AT adedoyinsaudatadewumi dosageofstartercultureinfluencesgelformationandphysicochemicalpropertiesofyoghurtmadefromzebumilk |