Abstract
In order to determine the optimum dosage of starter culture for yoghurt produced from zebu milk, fresh milk was inoculated with 5, 10, 15, 20, and 25g/L of freeze-dried starter culture. Proximate composition, gel formation, pH, sensory properties and acceptance of yoghurts inoculated with different dosage of starter culture were evaluated after 2, 4, 6, 8 and 10 h of incubation. Total solids, protein and carbohydrate content of yoghurts increased significantly (p 20>15>10>5 g/L. Increasing dosage of starter culture improved physicochemical properties of yoghurt and shortened time of gel formation.
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callDisclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
