Deodorization of goat milk by cardamom and pistachio extracts and β-cyclodextrin

Abstract

A study was undertaken to reduce goaty odour in goat milk by cardamom and pistachio extracts and β-cyclodextrin as deodorization agents. Goat milk was incorporated with 0.03% cardamom extract (T1), 0.03% pistachio extract (T2) and 0.25% β-cyclodextrin (T3) for deodorization. Goat milk without any deodorization agent was used as control. Physico-chemical, microbiological and sensory qualities of control and treated goat milk samples were assessed. No significant change in pH, titratable acidity, fat, total solids and microbiological quality was observed between the control and the treatment groups. On sensory evaluation, goat milk incorporated with cardamom and pistachio extracts had higher sensory scores than the control and goat milk incorporated with β-cyclodextrin. Among the three agents studied for deodorization, cardamom and pistachio extracts were found effective in reducing the goaty odour. The treated goat milk samples could be stored up to one week at refrigerated storage without any deterioration in microbiological quality. It was concluded that goat milk can be successfully deodorized by cardamom and pistachio extracts.