Abstract
The effects of frozen storage of goat’s milk on the physicochemical, physical properties, and sensory attributes of goat’s milk yoghurts were evaluated. Four yoghurts were made from goat’s milk stored at 4℃ overnight, and at -6, -20, or -35℃ for 1 month. Goat’s milk yoghurts were stored at 6℃ for 21 days. Protein and lipid contents in all the yoghurts were insignificantly different, however, the total solids content, including the added sugar in the yoghurts made from frozen goat’s milk, significantly increased in comparison with that in the yoghurt made from chilling goat’s milk. The water holding capacity (WHC) and viscosity for all the yoghurts at any period of cold storage were statistically different. No significant differences in pH or titratable acidity for all the yoghurts were observed after 1 day of cold storage; however, these physicochemical properties for the yoghurts after 7 days of storage were significantly different. All the yoghurts after 21 days of storage received similar scores for appearance and texture, but significantly different scores for color, odor, flavor, and overall acceptability.
Highlights
Goats rank fifth among domestic animal populations in Vietnam after buffalo, cattle, pigs, and poultry
It was estimated that the number of milk goats was 204 heads in 2014 and markedly grew in both small households and industries because of the increase in the consumption of goat’s milk and goat’s milk products (Thu, 2017)
It has been reported that the ratio of β- to αs1-casein in goat’s milk is higher than that of cow’s milk
Summary
Goats rank fifth among domestic animal populations in Vietnam after buffalo, cattle, pigs, and poultry. It was estimated that the number of milk goats was 204 heads in 2014 and markedly grew in both small households and industries because of the increase in the consumption of goat’s milk and goat’s milk products (Thu, 2017). The production of goat’s milk amounts to approximately 2.4% of the total milk for human consumption in the world and ranks third after cow’s and buffalo’s milks (FAOSTAT, 2016). The total solids, protein, fat, lactose, mineral, and vitamin contents in goat’s milk are similar to those in cow’s milk (Domagała, 2009), there are several significant differences in individual components and their roles in food processing and human health benefits (Turkmen, 2017). The curd of goat’s milk is softer and finer than that of cow’s milk (Nurliyani et al, 2015) As a result, goat’s milk protein is more digestible than cow’s milk protein (El-Agamy, 2007)
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