Rheological, microbiological and sensory properties of fermented khainak milk fermented with different starter cultures

Abstract

A comparison study of the fermentation process of khainak (a hybrid of yak and cattle) and cow milk with commercial yoghurt (thermophilic), quark (mesophilic and mixed) starter cultures was conducted to find suitable starters using modern rheological, microbiological, and sensory methods. Lactic acid accumulation dynamic during the fermentation process of khainak milk with yoghurt starters was faster but did not differ from cow milk. The gel strength of the fermented khainak milk (206.3–447.2 Pa) was higher than that of cow milk (40–158 Pa). The total viable bacterial counts of all samples were not significantly different between the samples (8.43–9.46 log cfu mL−1). The improved whey separation in fermented khainak milk samples with mesophilic and mixed starter cultures suggests these starter cultures for the production of quark and cheese from khainak milk.