Using Buttermilk in Making Fat-Free Yoghurt | ||
| Ismailia Journal of Dairy Science & Technology | ||
| Article 1, Volume 1, Issue 1, December 2014, Pages 1-9 PDF (1.13 M) | ||
| Document Type: Scientific notes | ||
| DOI: 10.21608/ijds.2014.8076 | ||
| Authors | ||
| Abou El-Nour M.; Amira El-Kholy; M. El-Safty; Safaa Mokbel | ||
| Dairy Department, Faculty of Agriculture, Suez Canal University, 41522- Ismailia, Egypt | ||
| Abstract | ||
| Fat-free yoghurt was made by replacing buffaloe's skim milk with sweet buttermilk at the rate of 25, 50, 75 and 100%. Resultant yoghurt was stored at (6±1˚C) for 12 days. The effects of different levels of buttermilk on the chemical, rheological and sensory quality of fat-free yoghurt were followed. The total solids of fat-free yoghurt were significantly reduced as compared to control full fat yoghurt as a result of skimming. There were a significant effect on fat content of yoghurt during the storage period, While no significant (p<0.05) differences among the fat-free treatments were observed. Using buttermilk did not affect significantly acidity and pH values. Replacement of buffaloe's skim milk by sweet buttermilk caused a significant increase in acetaldehyde and diacetyle content as compared with control fatfree yoghurt. It was noticed that replacing of buffaloes' skim milk with different ratios of buttermilk caused reduction of syneresis compared to control fat-free (T2). Using buttermilk with different ratios reduce the firmness of the fat-free yoghurt significantly (p<0.05) as compared to full fat yoghurt. Replacing buffaloes' skim milk with sweet buttermilk affect significantly (p<0.05) the viscosity and increased consistency of fat-free yoghurt as compared with control fatfree yoghurt (T2). Fat- free yoghurt manufacture by replacing buffaloes' skim milk with sweet buttermilk up to 50% gained higher scores for flavour, body & texture and the total score than control fat-free yoghurt (T2). It could be concluded that, fat-free yoghurt made with 50% sweet buttermilk as a replacement of buffaloe's skim milk exhibited creamy mouth feel, homogenous good texture and perceived overall-acceptability among the experimental fat-free yoghurt, and were quite similar to that of full-fat yoghurt. | ||
| Keywords | ||
| buttermilk; yoghurt; Fat-free yoghurt | ||
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