Evaluation of quality and shelf-life of yak milk phrum during refrigerated storage


  • Kandeepan Gurunathan ICAR-National Research Center on Meat


Yak milk, Phrum, Quality, Refrigerated temperature, Shelf-life


Phrum is an acid-coagulated yak milk product popular in the West
Kameng district of Arunachal Pradesh, India. However, the available research
data on this milk product is very limited. Therefore research was
undertaken to study the characteristics of fresh yak milk phrum and its
quality changes during refrigerated storage. Results have shown that
yak milk phrum has a higher yield, protein, fat, and highly acceptable
sensory scores compared to cow milk paneer. During refrigerated storage,
yak milk phrum showed a significant increase in titratable acidity,
thiobarbituric acid reactive substances value, standard plate count,
psychrophilic, lactobacillus, and yeast and mold counts. Sensory scores
of yak milk phrum for appearance, flavor, body, texture, and juiciness
declined significantly during the refrigerated storage. The shelf-life of
yak milk phrum was nine days under refrigerated storage (4±1°C) with
well acceptable quality attributes.


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