Changes of the Textural Characteristics of Yoghurt Made from Cow Milk and Goat Milk during Fermentation
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.
cow milk and goat milkset yoghurtstirred yoghurttexture properties
国家科技期刊平台
NSTL
万方数据
维普
