Physico-chemical and microbial properties of buffalo milk yoghurt drink

Abstract

Lack of food diversification from buffalo milk causes a lack of public interest in consuming buffalo milk even though it has good nutritional content. Therefore, it is necessary to diversify buffalo milk into yoghurt. This study aimed to make yoghurt from buffalo milk and find the effect of starter concentration and fermentation time on physico-chemical and microbial properties of buffalo milk yoghurt. This research used a completely randomized design with two factors, i.e., concentration starter (3%, 5% and 10%) and fermentation time (8 and 12 hours). Parameters analysed were physico-chemical properties, i. e. acidity, pH, soluble solids, solids non-fat, total solids, sweetness index, astringency index, and microbial properties, i.e. total lactic acid bacteria and total microbial counts. The result showed an increase in values for acidity, astringency index, total lactic acid bacteria counts, and total microbial counts in increased starter concentration and fermentation time. A reverse trend was observed for pH, soluble solids, sweetness index values in increased starter concentration and fermentation time. Total lactic acid bacteria and total microbial count were highest in sample F (10%; 12 hours). Sample A (3%; 8 hours) has the highest total solid (15.4%) and solid non-fat (11.49%).