栄養と食品科学ジャーナル
オープンアクセス

概要

Effect of Levels of Buttermilk on Quality of Set Yoghurt

Ahmed JAO and Razig KAA

The effect of different levels of buttermilk and storage period on quality of set yoghurt was investigated. Four batches of set yoghurt were prepared using; fresh cow milk and 3% skim milk powder (control), fresh cow milk, 2.5% skim milk powder and 5% buttermilk (sample A), fresh cow milk, 2.0% skim milk powder and 10% buttermilk (sample B), fresh cow milk, 1.5% skim milk powder and 15% buttermilk (sample C) and stored at 4°C for 15 days. The stored samples were examined for quality changes at 15 days interval. The results indicated that, the total solid, protein, fat and pH values of set yoghurt decreased significantly (P ≤ 0.05) as levels of buttermilk increased and storage time progressed.

Organoleptic quality of set yoghurt revealed that, 5% buttermilk scored the best appearance, texture, flavour and over all acceptability, followed by 0.0%, 10% and the worst was recorded for sample contains 15% buttermilk. Storage period significantly (P ≤ 0.05) affected the organoleptic quality of set yoghurt. The best score was obtained at the beginning of the storage period while the worst at the end.