Effects of Buffalo and Cow Milk Mixtures Enriched With Sodium Caseinates on the Physicochemical, Rheological and Sensory Properties of a Stirred Yogurt Product

Dimitris Petridis, Georgia Dimitreli, Kalliopi Vlahvei and Christodoulos Deligeorgakis

Journal of Food Research, 2014, vol. 3, issue 6

Abstract: The physicochemical, rheological and sensory (objective and hedonic) properties of stirred yogurt made from buffalo and cow milk mixtures enriched with Sodium Caseinates (SCN) were evaluated. Five different milk mixtures (buffalo:cow; 0:100, 25:75, 50:50, 75:25, 100:0) with or without the addition of 1% SCN were fermented so as to produce 10 different yogurt samples. According to the results, SCN addition increased the brightness (L*), the elastic behavior, the viscosity (instrumental and sensory) and the flow behavior index (n), while it reduced the yellow color intensity (b*) of yogurt samples. Addition of milk affected significantly all the instrumental variables apart from the green color intensity (a*) and so happened but sparsely with the interactive effects between milk mixture and SCN addition. Redundancy analysis was proved a successful tool to elucidate the complex physicochemical, rheological and sensory profile of the stirred yogurt samples. Loss tanget (tan ?) and b* were indicative for high cow milk concentrations and the rest of attributes fashion with high buffalo milk concentrations, apart from n which favored samples with high cow milk enrichment and SCN addition. Panelists prefered adequately a stirred yogurt rich in buffalo milk concentration (75-100%) and low in cow milk (0-25%), enriched with SCN, with texture perceived as adequate fatty and viscous.

Keywords: Dairy; Production/Industries (search for similar items in EconPapers)
Date: 2014
References: Add references at CitEc
Citations:

Downloads: (external link)
https://ageconsearch.umn.edu/record/405205/files/38278-134297-1-PB.pdf (application/pdf)

Related works:
This item may be available elsewhere in EconPapers: Search for items with the same title.

Export reference: BibTeX RIS (EndNote, ProCite, RefMan) HTML/Text

Persistent link: https://EconPapers.repec.org/RePEc:ags:aesjfr:405205

Access Statistics for this article

More articles in Journal of Food Research from Canadian Center of Science and Education
Bibliographic data for series maintained by AgEcon Search ().