PHYSICO-CHEMICAL AND ORGANOLEPTIC COMPARISON OF BUFFALO, COW AND GOAT MILK AND THEIR YOGURT SAMPLESThe physico-chemical and organoleptic properties of buffalo, cow and goat milk and their respective yogurt samples were analyzed. Milk samples, 200ml each

Abstract

The physico-chemical and organoleptic properties of buffalo, cow and goat milk and their respective yogurt samples were analyzed. Milk samples, 200ml each, were inoculated with sucrose, skimmed milk powder, carboxymethyl cellulose (CMC) along with varying concentrations of starter culture and incubated at 45o C for 5 hours for yogurt preparation. The physico-chemical parameters studied were pH, tritable acidity, ash, moisture, fat, solid-non fat, total solids, crude protein, specific gravity and total energy, whereas the organoleptic analysis included texture, taste, colour and odor. Results revealed that commercial starter culture, sucrose, CMC and skimmed milk powder, in the concentrations of 0.05%, 0.5%, 0.075% and 0.5% respectively, was the best composition for fermentation. The milk and yogurt of buffalo was found to be physico-chemically and organoleptically superior. However, results showed that goat milk and yogurt could be a valuable substitute, especially in comparison to cow milk and yogurt.