Abstract
The current study was performed to assess the viability of probiotic bacteria and physicochemical properties of setyoghurt made of milk obtained from two indigenous cattle types [Thamankaduwa white (TW) and Lankan cattle] and two exotic cattle breeds [Jersey and Friesian] rearing in Sri Lanka. Milk samples (n = 180) were collected from individual cattle representing 15 cows per each cattle breed/type. Milk composition of each cattle breed/type was analyzed and setyoghurts were prepared using composite milk samples from each cattle breed/type. Starter culture composed of Streptococcus thermophilus, Lactobacillus delbrueckii ssp. bulgaricus and Bifidobacterium animalis ssp. lactis (BB-12) was used. Total viable counts of yoghurt bacteria and probiotic bacteria, titratable acidity, pH and syneresis were measured to evaluate the quality attributes of set-yoghurt throughout the storage period of 21 days at 4°C. Cattle breed/type had an evident effect on milk composition in relation to milk fat and total solids content. Friesian cattle had the lowest (p<0.05) fat content while TW cattle and Lankan cattle showed significantly higher total solids contents compared to Friesian and Jersey. Yoghurt made of two indigenous cattle types showed the highest (p<0.05) viability for yoghurt bacteria and probiotic bacteria and all set-yoghurts consisted of minimum therapeutic level of probiotic bacteria throughout the entire storage period of 21 days at 4°C. Significantly lower (p<0.05) syneresis was observed in the set-yoghurt produced using TW and Lankan cattle milk while the highest syneresis was observed in the set-yoghurt produced with Friesian milk. Superior milk composition, higher probiotic viability and better technological properties of setyoghurt made of indigenous cow milk suggest the potential use of indigenous cow milk in development of probiotic dairy products supporting the Sri Lankan dairy industry and conservation of valuable local cattle gene pool of the country.
Highlights
Fermented dairy products are healthy and nutritious foods consumed by the people around the world as a part of diet
The first objective of this study was to compare the viability of yoghurt bacteria and probiotic bacteria in set- yoghurt made of indigenous cow milk (Lankan cattle and Thamankaduwa white cattle (TW) cattle) and most common two exotic cattle breeds reared in Sri Lanka (Jersey and Friesian)
According to a study conducted in Poland, Barlowska et al (2006) found that the milk obtained from the two native cattle breeds had the fatty acid ratio most beneficial for human nutrition than Holstein-Friesian breed which were fed with same diet
Summary
Fermented dairy products are healthy and nutritious foods consumed by the people around the world as a part of diet. Indigenous cattle types are poor in milk production and confined to small populations in few places of the country but well adapted to the local environmental conditions (Silva et al, 2008). Even though they are poor milk producers, there is a higher demand for the dairy products made of indigenous breeds due to the firm curd structure, distinctive flavour and therapeutic properties (Reddy et al, 2016; Silva et al, 2019). Most of the indigenous cattle breeds are threatened, as a result of the continuous introduction of exotic germplasm in breed improvement programs, without considering the conservation of indigenous breeds (Chandrasiri, 2002; Islam et al, 2014)
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