Physicochemical and Organoleptic Characteristics of Manufactured Buffalo Milk Yoghurt Incorporated Soy and Corn Milks

Abstract

Soy-corn-yoghurt is a fermented product that obtained from inoculation of yoghurt starter to soy corn milk. The present study was conducted to study the use of different ratios of soy corn milk and corn milk only with buffalo milk in the manufacture of yoghurt. Two experiments were carried out , the first experiment was 100 ml buffalo milk :

Antioxidant, Some Flavor Components, Microbiological and Microstructure Characteristics of Corn Milk Yoghurt

“…On other hand Figure 1 shown that increase the ratio of corn milk in yoghurt from 30% to 40% makes the structure more smooth, dense and homogenous. Finally addition corn milk to buffalos-corn yoghurt improved the texture of yoghurt which has agreement with Ibrahim [5] they reported that addition of corn milk to buffalos-corn yoghurt improved texture body due to high cured firmness.…”

“…corn milk with 60% buffalos milk had a high value of curd firmness compared to the yoghurt that produced from raw buffalos milk. On the other hand, these ratios had a good acceptability in flavor, body texture, appearance and color [5].…”

“…The cups were incubated at 40˚C until coagulation and stored at 5˚C. The selected different ratios amid to selection the best ratio in producing a good quality yoghurt as regard to the accessibility, low cost and highly nutritional value[5]. Samples analyzed as fresh after 24 h and periodically during storage period for 14 d. All experiments were carried out in triplicate.…”

Physicochemical, antioxidant, microstructure, textural, and organoleptic characteristics of soft cheese incorporated corn milk

“…On the other hand, Figure 3 shows that increasing the ratio of corn milk in cheese from 20% to 40% makes the structure more smooth, dense, and homogenous. Finally, the addition of corn milk to soft cheese improved the texture of the cheese, which agrees with Ibrahim et al (2019), who reported that the addition of corn milk to buffalo-corn yoghurt improved the texture of the body due to high cured firmness.…”

“…Domiati cheese is usually made from buffalo milk, cow milk, or a mixture (Mehaia, 1993). Studies on the utilization of fruits and vegetable additives in different forms (i.e., fresh, juices, powder, puree, and extract) in milk products have been given considerable attention due to the imbalance between the world food supply and the population, particularly for low‐income groups (Ibrahim et al, 2019; Salehi, 2021; Sharma et al, 2021). On the other hand, epidemiological studies show that fruit and vegetable consumption is associated with a reduced risk of several lifestyle‐related diseases such as cancer, cardiovascular disease (CVD), and stroke (Ames et al, 1993; Block et al, 1992; Ma & Kinner, 2002).…”