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Nutritional, Microbiological And Organoleptic Evaluation Of Yoghurt Prepared From Goat-Buffalo Milk Blends

By: Noor Haider (2009-VA-661) | Dr. Muhammad Nasir.
Contributor(s): Prof. Dr. Makhdoom Abdul Jabbar | Prof. Dr. Muhammad Abdullah.
Material type: materialTypeLabelBookPublisher: 2011Description: 100p.Subject(s): Food and Nutrition | Department of food science and human nutritionDDC classification: 2522-T Dissertation note: Due to the high nutritional quality, goat milk is considered important daily food. But in our country, less usage of goat milk is due to lack of information about its basic nutrients and nutritional benefits, which provides less profit to the goat owners. Present study has been designed to prepare yoghurt from goat-buffalo milk blends for physico-chemical, nutritional and microbiological evaluation and to find out the best goat-buffalo milk blend for yoghurt preparation through organoleptic acceptability studies. Raw goat and buffalo milk was collected from University of Veterinary and Animal Sciences, Pattoki Campus, Pakistan and transferred to laboratory for analysis. After yoghurt preparation, chemical analysis was conducted for total solids, pH, ash content, lactose, cholesterol, protein, acidity and then physical analysis for viscosity and syneresis was conducted. Samples of yoghurt were microbiological analyzed for total viable count of Lactobacillus acidophilus, yeast, molds, coliforms by using different media. Yoghurt was also studied for sensory and nutritional evaluation after 0, 1, 3, 5, 7 and 9 days of storage at 4 °C. The data obtained was statistically evaluated through two way ANOVA by applying CRD.
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Due to the high nutritional quality, goat milk is considered important daily food. But in our country, less usage of goat milk is due to lack of information about its basic nutrients and nutritional benefits, which provides less profit to the goat owners. Present study has been designed to prepare yoghurt from goat-buffalo milk blends for physico-chemical, nutritional and microbiological evaluation and to find out the best goat-buffalo milk blend for yoghurt preparation through organoleptic acceptability studies. Raw goat and buffalo milk was collected from University of Veterinary and Animal Sciences, Pattoki Campus, Pakistan and transferred to laboratory for analysis. After yoghurt preparation, chemical analysis was conducted for total solids, pH, ash content, lactose, cholesterol, protein, acidity and then physical analysis for viscosity and syneresis was conducted. Samples of yoghurt were microbiological analyzed for total viable count of Lactobacillus acidophilus, yeast, molds, coliforms by using different media. Yoghurt was also studied for sensory and nutritional evaluation after 0, 1, 3, 5, 7 and 9 days of storage at 4 °C. The data obtained was statistically evaluated through two way ANOVA by applying CRD.

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