Open AccessConsumer Acceptability of Yoghurt Produced from fresh Cow milk using Brevibacterium linens as Starter Culture.
Author(s) -
Rukayat A. Lawal,
AUTHOR_ID,
H. H. Musa,
Michael S. Adebusoye,
U. S. Haruna
Publication year - 2021
Language(s) - English
Resource type - Conference proceedings
DOI - 10.22624/aims/isteams-2021/v27p36
Subject(s) - starter , food science , cow milk , brevibacterium , farmer cheese , aroma , pasteurization , chemistry , biology , bacteria , milk products , microorganism , genetics
This study was investigated consumer acceptability of yoghurt produced from fresh cow milk using Brevibacterium linens as starter culture. The fresh cow milk was collected from Vom, Jos, and Plateau State, Nigeria. Bervibacterium linens was isolated from sample of cheese. The milk samples were clarified to remove foreign materials, pasteurized at 65oC for 30min to destroy pathogenic materials and later cool to temperature of 42oC and inoculated with Freeze- dried yoghurt starter as inoculums and allowed to ferment for 4hrs. The semi- solid curds were homogenized; package and cool at 4oC. Aroma, mouth- feel and taste were monitored for the sensory quality. The general acceptability of the products was evaluated using twenty (20) trained panelists. The result of the sensory evaluation of the yoghurts showed that the yoghurt produced from B. linens as starter culture was significantly different (p<0.05) than those produced from common starter culture. Keywords: Consumer Acceptability, Yoghurt, Fresh Cow Milk, Brevibacterium linens, Starter Culture.