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Changes of the Textural Characteristics of Yoghurt Made from Cow Milk and Goat Milk during Fermentation

ZHANG Yue1,GE Wu-peng1,*,YUAN Ya-juan2,CHEN Ying3,QIN Li-hu4,YANG Jing5   

  1. 1. College of Food Science and Engineering, Northwest A&F University, Yangling 712100, China;2. Xianyang Institute of
    Products Quality Supervision and Inspection, Xianyang 712000, China;3. Information Center of Shaanxi Bureau of Quality and
    Supervision, Xi’an 710006, China;4. Center of Xi’an Dairy Cattle Breeding, Xi’an 710065, China;
    5. Institution of Inspection of Yangling Bureau of Quality and Technical Supervision, Yangling 712100, China
  • Online:2013-09-15 Published:2013-09-27
  • Contact: GE Wu-peng

Abstract:

The changes of the textural properties of yoghurt produced from cow or goat milk during fermentation were
investigated comparatively. A texture analyzer (TA. XT plus, with Texture Exponent 32 software) was utilized for comparative
analysis of texture properties of set yoghurt and stirred yoghurt samples produced from cow and goat milk. The right back
extrusion probe and testing procedure were selected to quantify firmness, consistency, cohesiveness and viscosity during
milk fermentation. The results showed that during the per-fermentation period, all these four texture properties exhibited a
higher level in set cow yoghurt than set goat yoghurt, and the same results were observed during the post-fermentation period;
moreover, significant differences in each texture parameter were observed between both samples (P < 0.05). The texture
parameters of stirred cow yoghurt were lower than those of stirred goat yoghurt, but these differences were not significant
(P > 0.05). In summary, the texture properties of set cow yogurt are higher than those of set goat yoghurt, while there is an
improvement in texture properties of stirred goat yoghurt compared to stirred cow yoghurt.

Key words: cow milk and goat milk, set yoghurt, stirred yoghurt, texture properties

CLC Number: