DEVELOPMENT OF READY-TO-DRINK YOGURT PRODUCTS FROM BUFFALO MILK
Keywords:
Buffalo Milk, Drinking Yogurt, Sensory Evaluation, Shelf LifeAbstract
In this research, ready-to-drink yogurt products were developed from buffalo milk
because they were popular among consumers and had a potential to be commercially produced. Murrah buffalo milk was brought from the farm that raised them in accordance with GAP standards in order to analyze its chemical and physical properties. Then yogurt was fermented using 10% (w/w) of commercial strains which were Lactobacillus bulgaricus and Streptococcus thermophiles. Then, the milk was incubated at 45 ํC for 8 hours until the curd was formed and the pH of the curd reached 4.44. Three flavors of ready-to-drink yogurt products including original flavor, orange flavor and strawberry flavor were produced. The pH and total soluble solid of the flavored drinking yogurt were around 3.88-3.98 and 17-19 ํBrix, respectively. The sensory acceptability was evaluated. The result showed that the highest consumer acceptance score was drinking yogurt with strawberry flavor (p < 0.05). Then, the shelf life evaluation of the strawberry flavored drinking yogurt was studied. The result revealed that the shelf-life of strawberry flavored drinking yogurt was 9 days when kept at 4 °C. The microbiological quality (Lactic acid bacteria, Mold, and Yeast) of the product comply with the standard quality of drinking yogurt products based on the Notification of the Ministry of Public Health’s Announcement, No. 353 (2013).
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