Effects of Frozen Storage on the Physical Properties and Sensory Acceptability of Goat’s Milk Yoghurt

Date Received: Feb 14, 2019

Date Published: Jun 05, 2020

DOI: https://doi.org/10.31817/vjas.2020.3.1.01

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Issue: Vol. 3 No. 1 (2020): Vietnam Journal of Agricultural Sciences

Section:

ENGINEERING AND TECHNOLOGY

How to Cite:

Doan, N. D., & Solah, V. (2020). Effects of Frozen Storage on the Physical Properties and Sensory Acceptability of Goat’s Milk Yoghurt. Vietnam Journal of Agricultural Sciences, 3(1), 487–494. https://doi.org/10.31817/vjas.2020.3.1.01

Effects of Frozen Storage on the Physical Properties and Sensory Acceptability of Goat’s Milk Yoghurt

Nguyen Duc Doan (*) 1   , Ann Solah Vicky 2

  • Corresponding author: nd.doan@vnua.edu.vn
  • 1 Faculty of Food Science and Technology, Vietnam National University of Agriculture, Hanoi 131000, Vietnam
  • 2 Food Science and Nutrition Program, College of Science, Health, Engineering and Education, Murdoch University, Murdoch, 6150, Western Australia, Australia

    • Keywords

    Goat’s milk, goat’s milk yoghurt, frozen storage, physical properties, sensory acceptability

    Abstract


    The effects of frozen storage of goat’s milk on the physicochemical, physical properties, and sensory attributes of goat’s milk yoghurts were evaluated. Four yoghurts were made from goat’s milk stored at 4℃ overnight, and at -6, -20, or -35℃ for 1 month. Goat’s milk yoghurts were stored at 6℃ for 21 days. Protein and lipid contents in all the yoghurts were insignificantly different, however, the total solids content, including the added sugar in the yoghurts made from frozen goat’s milk, significantly increased in comparison with that in the yoghurt made from chilling goat’s milk. The water holding capacity (WHC) and viscosity for all the yoghurts at any period of cold storage were statistically different. No significant differences in pH or titratable acidity for all the yoghurts were observed after 1 day of cold storage; however, these physicochemical properties for the yoghurts after 7 days of storage were significantly different. All the yoghurts after 21 days of storage received similar scores for appearance and texture, but significantly different scores for color, odor, flavor, and overall acceptability. 

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