Effect of quality of milk on physico-chemical characteristics of buffalo milk concentrate (khoa) during storage

Choudhary, Sonika; Arora, Sumit; Kumari, Anuradha; Narwal, Vikrant; Singh, Ashish Kumar

doi:10.1007/s13197-019-03601-3

Cited by 12 publications

(11 citation statements)

References 19 publications

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“…Ash and total solid contents of buffalo milk were 0.78% and 17.88%, respectively. These results are close to the findings of Choudhary et al., 2019 who studied the effect of quality of milk on Physicochemical characteristics of buffalo milk concentrate (khoa) during storage. These differences may be found due to the variation in the lactation period, climatic conditions, and animal feed.…”

Section: Resultssupporting

confidence: 91%

RETRACTED: Effect of adding Aloe vera jell on the quality and sensory properties of yogurt

Ikram

Raza

Saeed

et al. 2020

Food Science & Nutrition

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This study was planned to investigate the effect of replacing milk fat with aloe vera gel addition on yogurt quality. Purposely, yogurt was prepared with different concentration of aloe vera gel and coded as AGY0, = Control (3.5% fat and no AG), AGY1 = (1% fat and 1% AG), AGY2 = (1% fat and 2% AG), AGY3 = (1% fat and 3% AG), AGY4 = (2% fat and 1% AG), AGY5 = (2% fat and 2% AG), and AGY6 = (2% fat and 3% AG). Aloe vera gel yogurt was analyzed for physicochemical, microbial, and sensory characteristics with defined interval (0, 7th, 14th, and 21st) days. All attributes of the yogurt were significantly (0.05) affected by the addition of aloe vera gel. Results showed that the pH (4.6–4.05), viscosity (46.4–4.3), WHC (32.8%–26.1%), fat (0.9%–3.48%), protein (3.14%–3.36%), lactose (4.07%–4.23%), ash (0.48%–0.63%), total solids (11.08%–17.18%), SNF (7.69‐l5.21%), and TPC (2.36 × 107 to 1.02 × 107 CFU/ml) values of yogurt samples decreased with storage time. However, acidity and syneresis of yogurt increased with the passage of time ranging from 1.12%–1.67% and 0.9–5 ml, respectively. In conclusion, aloe vera improved the texture of the yogurt which leads to higher consumer acceptability. Addition of 3% aloe vera to 1% fat (AGY3) containing buffalo milk yogurt was found to best for physicochemical as well as organoleptic characteristics as well as organoleptic characteristics.

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Section: Resultssupporting

confidence: 91%

RETRACTED: Effect of adding Aloe vera jell on the quality and sensory properties of yogurt

Ikram

Raza

Saeed

et al. 2020

Food Science & Nutrition

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“…It was observed that no significant degradation was observed in the SDS–PAGE gels for serum albumin, αs 1 and β-CN, β-Lg and α-LAC fractions of fresh milk cheese except κ-casein fractions. The results are in accordance with Choudhary et al (2019) , who worked on SDS–PAGE patterns for Khoa and UHT milk at higher and under refrigerated storage. Conclusively, it was evident from SDS–PAGE that change in proportions and functionality of proteins is greater in cheese and could be due to quality of milk.…”

Section: Resultssupporting

confidence: 91%

Characterization and Comparative Evaluation of Milk Protein Variants from Pakistani Dairy Breeds

Yasmin

Iqbal

Liaqat

et al. 2020

Food Sci Anim Resour

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The aim of study was to scrutinize the physicochemical and protein profile of milk obtained from local Pakistani breeds of milch animals such as Nilli-Ravi buffalo, Sahiwal cow, Kajli sheep, Beetal goat and Brela camel. Physicochemical analysis unveiled maximum number of total solids and protein found in sheep and minimum in camel. Buffalo milk contains the highest level of fat (7.45%) while camel milk contains minimum (1.94%). Ash was found maximum in buffalo (0.81%) and sheep (0.80%) while minimum in cow’s milk (0.71%). Casein and whey proteins were separated by subjecting milk to isoelectric pH and then analyzed through sodium dodecyl sulphate-polyacrylamide gel electrophoresis (SDS-PAGE). The results showed heterogeneity among these species. Different fractions including α S1 , α S2 , κ-casein, β-casein and β-lactoglobulen (β-Lg) were identified and quantitatively compared in all milk samples. Additionally, this electrophoretic method after examining the number and strength of different protein bands (α S1 , α S2 , β-CN, α-LAC, BSA, and β-Lg, etc.), was helpful to understand the properties of milk for different processing purposes and could be successfully applied in dairy industry. Results revealed that camel milk was best suitable for producing allergen free milk protein products. Furthermore, based on the variability of milk proteins, it is suggested to clarify the phylogenetic relationships between different cattle breeds and to gather the necessary data to preserve the genetic fund and biodiversity of the local breeds. Thus, the study of milk protein from different breed and species has a wide range of scope in producing diverse protein based dairy products like cheese.

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“…This may be due to the hydrolysis of lactose to glucose and galactose by lactase. Similar values of chemical constituents were also observed byChoudhary et al (2019) for the Khoa samples prepared from buffalo milk.…”

supporting

confidence: 85%

“…The effect of quality of buffalo milk on compositional and physico-chemical parameters of Khoa during storage has been evaluated (Choudhary et al 2019), however, the effect of lactose hydrolysis on the same has never been determined. Therefore, study was planned to generate relevant information on the changes in physico-chemical parameters of low lactose Khoa during storage at 5 °C.…”

Section: Introductionmentioning

confidence: 99%

Physico-chemical properties of Khoa prepared from lactose hydrolyzed buffalo milk

et al. 2019

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Lactose is a reducing sugar which is abundantly found in mammalian milk. Lactose intolerance affects more than 70% of the world population, being apparent by the absence of b-galactosidase enzyme, thus leading to the inability to consume dairy products. In the present work, Khoa was prepared from lactose hydrolysed milk and its physico-chemical, textural and microbiological quality were examined during storage at 5-7 °C for 28 days. The sensory quality of low lactose Khoa was comparable with that of the control Khoa up to the 14th day of storage. Significant differences (p \ 0.05) between the acidity, hydroxyl methyl furfural (HMF) content, lightness, redness, springiness, chewiness and hardness values of the low lactose Khoa and the control Khoa were observed. The standard plate count (SPC), coliform and yeast and mould counts of the low lactose Khoa were within Food safety and standards authority of India (FSSAI) standards throughout the 28 days of storage. Therefore, the low lactose Khoa developed in this study had different physicochemical properties from the control sample with better shelf life.

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Effect of quality of milk on physico-chemical characteristics of buffalo milk concentrate (khoa) during storage

Cited by 12 publications

References 19 publications

RETRACTED: Effect of adding Aloe vera jell on the quality and sensory properties of yogurt

RETRACTED: Effect of adding Aloe vera jell on the quality and sensory properties of yogurt

Characterization and Comparative Evaluation of Milk Protein Variants from Pakistani Dairy Breeds

Physico-chemical properties of Khoa prepared from lactose hydrolyzed buffalo milk

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