Hostname: page-component-669899f699-qzcqf Total loading time: 0 Render date: 2025-04-26T19:40:05.706Z Has data issue: false hasContentIssue false
  • English
  • Français

Vechur cow milk yoghurt: response surface methodology-based process optimization and storage studies

Published online by Cambridge University Press:  13 January 2025

Ammiti Murali Krishna ,
Ligimol James Open the ORCID record for Ligimol James [Opens in a new window] ,
Athrayil Kalathil Beena ,
Sujjalur Nagesha Rao Rajakumar  and
Kollannur Aippunny Mercey
Ammiti Murali Krishna
Affiliation:
Verghese Kurien Institute of Dairy and Food Technology, Mannuthy, Thrissur, 680651, India and Kerala Veterinary and Animal Sciences University, India
Ligimol James*
Affiliation:
Verghese Kurien Institute of Dairy and Food Technology, Mannuthy, Thrissur, 680651, India and Kerala Veterinary and Animal Sciences University, India
Athrayil Kalathil Beena
Affiliation:
Verghese Kurien Institute of Dairy and Food Technology, Mannuthy, Thrissur, 680651, India and Kerala Veterinary and Animal Sciences University, India
Sujjalur Nagesha Rao Rajakumar
Affiliation:
Verghese Kurien Institute of Dairy and Food Technology, Mannuthy, Thrissur, 680651, India and Kerala Veterinary and Animal Sciences University, India
Kollannur Aippunny Mercey
Affiliation:
Verghese Kurien Institute of Dairy and Food Technology, Mannuthy, Thrissur, 680651, India and Kerala Veterinary and Animal Sciences University, India
*
Corresponding author: Ligimol James; Email: lijimoljames@kvasu.ac.in
Get access Rights & Permissions [Opens in a new window]

Abstract

In this research article, response surface methodology (RSM) based optimization of three production parameters namely temperature, time and amount of starter culture of Vechur cow milk yoghurt (VCMY) on the basis of sensory evaluation responses comparing cross-bred cow milk yoghurt (CCMY) as the control is reported. The optimized values of production parameters were 2.15 per cent rate of inoculation, 42°C incubation temperature and 4 h incubation period. The optimized product exhibited significantly lower syneresis, a*, b* values and higher L* values than CCMY. Physico-chemical, microbiological, textural and sensory properties of both VCMY and CCMY during room temperature and refrigerated storage were assessed daily until the onset of spoilage (room temperature) or at five day intervals over a period of 15 d (refrigerated). Both room temperature stored products were graded undesirable by the sensory panel upon one day of storage. Significant reduction was observed in the fat, SNF, total solids, protein and pH content and all the tested colour parameters of the optimized product during refrigerated storage. Total viable counts as well as yeast and mould counts and lactic acid bacteria counts of both VCMY and CCMY progressively increased over the 15 d of storage. Significant reductions were observed in the flavour (P < 0.01), body and texture, colour and appearance and overall acceptability (P < 0.05) scores of both the samples over a period of 15 d. During storage, hardness and adhesiveness values showed an increasing trend whereas the cohesiveness showed a decreasing trend. Storage studies revealed significant differences in the acidity, pH, syneresis, tyrosine value, colour parameters and sensorial attributes of both the yoghurt samples. During the 15 d refrigerated storage period, the VCMY exhibited superior technological attributes to CCMY in terms of lower syneresis %, acidity, microbial population, firmer and less cohesive texture, better flavour, colour and appearance scores. Being the first comprehensive study on the utilization of Vechur cow milk for the preparation of yoghurt, the data generated in the current study would provide a solid base for the exploration of fermentation as a means of value addition of milk of this very rare indigenous cattle breed.

Keywords

Rheologysensory attributessyneresisvechur cow milk yoghurt
Type
Research Article
Information
Journal of Dairy Research , Volume 91 , Issue 3 , August 2024 , pp. 349 - 357
Copyright
Copyright © The Author(s), 2025. Published by Cambridge University Press on behalf of Hannah Dairy Research Foundation

Access options

Get access to the full version of this content by using one of the access options below. (Log in options will check for institutional or personal access. Content may require purchase if you do not have access.)

Article purchase

Temporarily unavailable

References

Amani, E, Eskandari, MH and Shekarforoush, S (2016) The effect of proteolytic activity of starter cultures on technologically important properties of yogurt. Food Science and Nutrition 5, 525–537.CrossRefGoogle ScholarPubMed
Ammiti, MK, James, L, Beena, AK and Rajakumar, SN (2019) Physico-chemical, microbiological, textural and sensory properties of dahi prepared from Vechur cow milk. Milk Science International 72, 30–33.Google Scholar
Anisha, S, Bhasker, S and Mohankumar, C (2012) Recombinant lactoferrin (Lf) of Vechur cow, the critical breed of Bos indicus and the Lf gene variants. Gene 495, 23–28.CrossRefGoogle ScholarPubMed
Belew, AK, Tesfaye, K, Belay, G and Assefa, G (2016) The state of conservation of animal genetic resources in developing countries: a review. International Journal of Pharma Medicine and Biological Sciences 5, 58–66.Google Scholar
Brennan, CS and Tudorica, CM (2008) Carbohydrate-based fat replacers in the modification of the rheological, textural and sensory quality of yoghurt: comparative study of the utilization of barley beta-glucan, guar gum and inulin. International Journal of Food Science and Technology 43, 824–833.CrossRefGoogle Scholar
Burjor, A (2007) India: The Ancient Past: A History of the Indian Subcontinent From C. 7000 BC to 1200 AD. London: Routledge.Google Scholar
Cais-Sokolińska, D, Wójtowski, J and Pikul, J (2016) Lactose hydrolysis and lactase activity in fermented mixtures containing mare's, cow's, sheep's and goat's milk. International Journal of Food Science and Technology 51, 2140–2148.CrossRefGoogle Scholar
Chudy, S, Bilska, A, Kowalski, R and Teichert, J (2020) Colour of milk and milk products in CIE L* a* b* space. Medycyna Weterynaryjna 76, 77–81.CrossRefGoogle Scholar
DAD-IS (2012) Domestic Animal Diversity Information System. Rome, Italy: Food and Agriculture Organization of the United Nations. Available at http://www.fao.org/dad-is/Google Scholar
Domagała, J (2009) Instrumental texture, syneresis and microstructure of yoghurts prepared from goat, cow and sheep milk. International Journal of Food Properties 12, 606–615.CrossRefGoogle Scholar
Dufossé, L and Galaup, P (2021) Colour. In Toldrá, F and Nollet, LML (eds), Handbook of Dairy Foods Analysis, 2nd Edn. New York, USA: Francis & Taylor, CRC Press, pp. 591–608, ISBN 9780367343132.CrossRefGoogle Scholar
FAO (2007) The State of the World's Animal Genetic Resources for Food and Agriculture. Rome, Italy: FAO, p. 511.Google Scholar
Food safety and Standards (Food Product Standards and Food Additives) Regulations (2011) Amended version 2023. Available at Chapter 2_1 (Dairy products and analogues).pdf (fssai.gov.in)Google Scholar
Gursel, A, Gursoy, EAK, Anli, SO, Budak, S, Aydemir, F and Durlu-Ozkaya, (2016) Role of milk protein-based products in some quality attributes of goat milk yogurt. Journal of Dairy Science 9, 2694–2703.CrossRefGoogle Scholar
Iype, S (2013) Vechur cattle – from extinction to sustainability. Animal Genetic Resources 52, 105–110.CrossRefGoogle Scholar
Jakubowska, M and Karamucki, T (2020) Wpływ czasu przechowywania i temperatury na jakość jogurtu naturalnego [The effect of storage time and temperature on the quality of natural set-yoghurt]. Acta Scientiarum Polonorum Zootechnica 18, 29–38.CrossRefGoogle Scholar
Jaros, D and Rohm, H (2003) The rheology and textural properties of yogurt. In McKenna, BM (ed.), Texture in Food. Boca Raton, FL: CRC Press, pp. 321–349.CrossRefGoogle Scholar
Kesenkas, H, Dinkci, N, Seckin, AK, Kinik, O, Gonc, S, Ergonul, PG and Kavas, G (2011) Physicochemical, microbiological and sensory characteristics of Soymilk Kefir. African Journal Microbiology Research 5, 3737–3746.Google Scholar
Krishna, AM, James, L, Beena, AK, Rajakumar, SNR and Mercey, KA (2018) Evaluation of buffering capacities of milks from cross bred cows and the indigenous breed- Vechur. International Journal of Scientific and Engineering Research 9, 271–276.Google Scholar
Krishna, AM, James, L, Beena, A and Rajakumar, SN (2019) Vechur cow milk dahi- process optimization using response surface methodology. Environment and Ecology 37, 770–776.Google Scholar
Krishna, AM, James, L, Beena, AK, Rajakumar, SNR and Mercey, KA (2021) Changes in microbiological parameters, pH and titratable acidity during the refrigerated and room temperature storage of dahi prepared from the milk of Vechur cows: an indigenous cattle breed of Kerala. Journal of Dairy Research 88, 436–439.CrossRefGoogle ScholarPubMed
Kumar, P and Mishra, HN (2003) Effect of mango pulp and soymilk fortification on the texture profile of set yoghurt made from buffalo milk. Journal of Texture Studies 34, 249–269.CrossRefGoogle Scholar
Larmond, E (1977) Laboratory Methods for Sensory Evaluation of Food. Publication No.1637. Ottawa, Canada: Department of Agriculture.Google Scholar
Magdaleno, MHE (2016) The effect of mechanical shear in ambient yoghurt (Master thesis). [online] Available at http://lup.lub.lu.se/student-papers/record/8881577 (Accessed on 12. 01. 2024).Google Scholar
Mandenius, CF and Brundin, A (2008) Bioprocess optimization using design of experiments methodology. Biotechnology Progress 24, 1191–1203.CrossRefGoogle ScholarPubMed
NBAGR [National Bureau of Animal Genetic Resources] (2001). Breeds; cattle. Available at http://www.nbagr.res.in/regcat.htmlGoogle Scholar
Niranjan, SK (2016) Status and Diversity of Dairy Animals in India. In book: Genetic evaluation and multiplication of superior germplasm for genetic improvement in livestock. (6) (PDF) Animal Genetic Resources of India – An Overview (researchgate.net).Google Scholar
Paseephol, T, Small, DM and Herkat, F (2008) Rheology and texture of set yogurt as affected by inulin addition. Journal of Texture Studies 39, 617–634.CrossRefGoogle Scholar
Popov-Raljić, JV, Lakić, NS, Laličić-Petronijević, JG, Barać, MB and Sikimić, VM (2008) Color changes of UHT milk during storage. Sensors 8, 5961–5974.CrossRefGoogle ScholarPubMed
Ramchandran, L and Shah, NP (2010) Characterization of functional, biochemical and textural properties of symbiotic low-fat yogurts during refrigerated storage. Journal Food Science and Technology 43, 819–827.Google Scholar
Rani, R, Unnikrishnan, V, Dharaiya, CN and Singh, B (2012) Factors affecting syneresis in yoghurt: a review. Indian Journal of Dairy and Biosciences 23.Google Scholar
Sahan, N, Yasar, K and Hayaloglu, A (2008) Physical, chemical and flavour quality of nonfat yogurt as affected by a β-glucan hydrocolloidal composite during storage. Food Hydrocolloids 22, 1291–1297.CrossRefGoogle Scholar
Sana, KJ, Rachana, CR, Divya, MP, Sudheerbabu, P, James, L and Smitha, JL (2022) Antioxidant activity of milk from Vechur and Kasargod dwarf cattle by DPPH method. Journal of Veterinary Science and Technology 13, 158.Google Scholar
Shah, RR, Pandey, DP and Panchasara, HH (2016) Biodiversity in domestic animals: Threats and action plans. In Livestock production under diverse constraints. Sastry, N.S.R., 1st Ed., Write and Print Publications, New Delhi, pp. 62–72.Google Scholar
Shahbandari, J, Golkar, A, Taghavi, SM and Amiri, A (2016) Effect of storage period on physicochemical, textural, microbial and sensory characteristics of stirred soy yogurt. The International Journal of Farming and Allied Sciences 5, 476–484.Google Scholar
Sharma, R, Ahlawat, S, Aggarwal, RAK, Dua, A, Sharma, V and Tantia, MS (2018) Comparative milk metabolite profiling for exploring superiority of indigenous Indian cow milk over generic and crossbred counterparts. Journal of Food Science and Technology 55, 4232–4243.CrossRefGoogle Scholar
Srivastava, AK, Patel, JB, Ankuya, KJ, Chauhan, HD, Pawar, MM and Gupta, JP (2019) Conservation of indigenous cattle breeds. Journal of Animal Research 9, 01–12.CrossRefGoogle Scholar
Tamime, AY and Robinson, RK (1999) Yoghurt Science and Technology, 2nd Edn. Cambridge, UK: Wood Head Publishing Ltd, 3–4p.Google Scholar
Weerasingha, WVVR, Ranadheera, CS, Prasanna, PHP, Silva, GLLP and Vidanarachchi, JK (2021) Probiotic viability and physicochemical properties of set-yoghurt made of indigenous and generic cow milk. Tropical Agricultural Research 32, 39–48.CrossRefGoogle Scholar
Weerasingha, V, Priyashantha, H, Ranadheera, CS, Prasanna, P, Silva, P and Vidanarachchi, JK (2022) Harnessing the untapped potential of indigenous cow milk in producing set-type yoghurts: case of Thamankaduwa White and Lankan cattle. Journal of Dairy Research 89, 419–426.CrossRefGoogle ScholarPubMed
Yilmaz-Ersan, L, Ozcan, T, Akpinar-Bayizit, A and Delikanli-Kiyak, B (2017) The characterization of the textural and sensory properties of buffalo milk yogurts. In: Proceedings of the 68th IRES conference.11th to 12th, May, 2017, Lisbon, Portugal.Google Scholar
Yoo, J, Song, M, Park, W, Oh, S, Ham, JS, Jeong, SG and Kim, Y (2019) A comparison of quality characteristics in dairy products made from Jersey and Holstein milk. Food Science of Animal Resources 39, 255–265.CrossRefGoogle ScholarPubMed
Supplementary material: File

Krishna et al. supplementary material

Krishna et al. supplementary material
Download Krishna et al. supplementary material(File)
File 3.5 MB