Physico-chemical, microbiological, textural and sensory properties of dahi prepared from Vechur cow milk
Keywords:
Vechur cow milk, dahi, syneresis, color characteristics, textural attributesAbstract
Vechur cow is a rare breed of Bos indicus cattle of Kerala, India listed under the category of Critical Breeds in ‘The World Watch List of Domestic Animal Diversity’ published by Food and Agriculture Organisation of the United Nations (FAO).The present study reports the quality parameters of a product prepared from Vechur cows’ milk. Physico- chemical, microbiological, textural and sensory properties of dahi prepared from Vechur cow milk was assessed and compared with that of standard dahi prepared from cross-bred cow milk. Dahi prepared from Vechur cow milk exhibited significantly (p<0.01) lower syneresis, a* , b* values, cohesiveness, adhesiveness and higher hardness than the cross- bred cow milk dahi. Vechur cow milk dahi scored significantly higher values for the sensory attributes body and texture and color and appearance. However no significant differences were observed in terms of overall acceptability, flavor scores and microbiological parameters. This is one of the first reports elaborating the quality characteristics of a fermented product prepared from Vechur cow milk. The data generated is expected to contribute significantly to the currently available database on this subject matter. This study also opens up the possibilities of exploring fermentation as a highly economical and suitable process for value addition of Vechur cow milk which could effectively support the efforts towards the conservation of this rare indigenous cattle breed.
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