Evaluation of quality and shelf-life of yak milk phrum during refrigerated storage
Keywords:
Yak milk, Phrum, Quality, Refrigerated temperature, Shelf-lifeAbstract
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.
References
Agnihotri, M.K., & Pal, U.K. (1996). Quality and shelf-life of goat milk paneer in refrigerated storage. Small Ruminant Research, 20, 75-81.
Agnihotri, M.K., & Prasad, V.S.S. (1993). Biochemistry and processing of goat milk and milk products. Small Ruminant Research, 12, 151-170.
AOAC. (2002). Official Method of Analysis. Revision 1. 17th edn. Association of Official Analytical Chemists Inc, Arlington, VA.
APHA. (2001). Compendium of Method of Microbiological Examination of Foods. 4th edn. American Public Health Association Inc, Washington D.C.
Arora, V.K., & Gupta, S.K. (1980). Effect of low-temperature storage of paneer. Indian Journal of Dairy Science, 33, 374-380.
BIS. (1983). Specification for paneer. IS 10483:1983. Bureau of Indian Standards. Manak Bhavan, 9, Bahadur Shah Zafer Marg, New Delhi.
Buch, S., Pinto, S., & Aparnathi, K.D. (2014). Evaluation of efficacy of turmeric as a preservative in paneer. Journal of Food Science and Technology, 51(11), 3226-3234.
Chandan, R.C. (1992). Cheeses made by direct acidification. Indian Dairyman, 44, 133-141.
Dasai, H. K., Gupta, S. K., Patel, A. A., & Patil, G.R. (1991). Studies on the texture of paneer. Japanese Journal of Dairy and Food Science, 40(1), A15-A21.
Dhole, P.T., Desale, R.J., Deshmukh, A.R., Nimase, R.J. (2009). Studies on quality evaluation of market paneer. Asian Journal of Animal Sciences, 4, 73–74.
Rajorhia, G.S., Dharam Pal, & Arora, K.L. (1984). Quality of paneer marketed in Karnal and Delhi. Journal of Dairy Science, 37(3), 274-276.
Kanawjia, S.K., Roy, S.K., & Singh, S. (1990). Paneer technology and its diversification. Indian Dairyman, 42, 390-393.
Kandeepan, G., Baruah, K.K., & Maity, S. (2010). Training manual on value addition of yak products. National Research Centre on Yak (ICAR), Dirang, Arunachal Pradesh, India.
Kandeepan Gurunathan., & Sudhir Sangma. (2011). Comparison of quality characteristics of full fat and low fat paneer developed from yak milk. International Journal of Dairy Technology, 64(1), 117-120.
Kandeepan, G., & Sangma, S. (2010). Optimization of the level of guar gum in low-fat yak milk paneer. Journal of Stored Products and Post Harvest Research, 1(1), 9-12.
Karadbhajne, S.V., & Bhoyarkar, P. (2010). Studies on the effect of different coagulants on paneer texture prepared from buffalo milk. International Journal of PharmTech Research, 2(3), 1916-1923.
Khan, S.U., Pal, M.A., Wani, S.A., Salahuddin, M. (2014). Effect of different coagulants at varying strengths on the quality of paneer made from reconstituted milk. Journal of Food Science and Technology, 51(3), 565-570.
Koniecko, E.K. (1979). In: Handbook for meat chemists. Ch. 6, Avery Publishing Group Inc., Wayne, New Jersey, U.S.A. pp. 68-69.
Kumar, S., Rai, D.C., & Verma, D.N. (2008). Effect of fat levels on the physicochemical and sensory attributes of buffalo milk paneer. Indian Veterinary Journal, 85, 1182–1184.
Masud, T., Athar, I.H., & Shah, M.A. (1992). Comparative study on paneer making from buffalo and cow milk. Asian Australasian Journal of Animal Sciences, 5(3), 563-565.
Masud, T., Shehla, S., & Khurram, M. (2007). Paneer (white cheese) from buffalo milk. Biotechnology & Biotechnological Equipment, 21(4), 451-452.
Mistry, C.D., Singh, S., & Sharma, R.S. (1992). Physico-chemical characteristics of paneer prepared from cow milk by altering its salt balance. Australian Journal of Dairy Technology, 47, 23–27.
Neupaney, D., Jin Bo Kim., Ishioroshi, M., & Samejima, K. (2003). Study on some functional and compositional properties of yak butter lipid. Animal Science Journal, 74(5), 391-397.
Or-Rashid, M.M., Odongo, N.E., Subedi, B., Karki, P., McBride, B.W. (2008). Fatty acid composition of yak (Bos grunniens) cheese including conjugated linoleic acid and trans-18:1 fatty acids. Journal of Agricultural Food Chemistry, 56, 1654-1660.
Peng, Y.S., Brown, M.A., Wu, J.P., Wei, L.X., Wu, J.L., & Sanbei, D.Z. (2008). Fatty acid profile in milk fat from Qinghai plateau yak at different altitudes and parities. Animal Science, October 1, 2008.
Ritesh Ranjan Singh., Rongen Singh., & Shakya, B.R. (2014). Impact of turmeric addition on the properties of paneer, prepared from different types of milk. International Journal of Current Engineering and Technology, 4(3), 1874-1883.
Sachdeva, S., & Singh, S. (1990). Shelf-life of paneer as affected by antimicrobial agents Part II. Effect on microbiological characteristics. Indian Journal of Dairy Science, 43, 64-66.
Singh, S., & Kanawjia, S.K. (1990). Effect of admixing cow and buffalo milk on the composition and sensory characteristics of Paneer. Asian Journal of Dairy Research, 9, I-14.
Singh, S.P., & Singh, K.P. (2000) Quality of market paneer in Agra city. Journal of Dairying Foods Home Science, 19, 54–57.
Snedecor, G. W., & Cochran, W. G. (1995). Statistical Methods, 8th edn. Oxford and IBH Publishing Co, New Delhi.
Steel, R.G.D., & Torris, J.H. (1981). Principles and Procedures of Statistics: A biometrical approach. Ch. 8, 2nd edn, McGraw Hill International Book Co. pp. 173-175.
Syed, H. M., Rathi, S. D., & Jadhav, S. A. (1992). Studies on quality of paneer. Journal of Food Science and Technology India, 29(2), 117-118.
Tarladgis, B.G., Watts, B.M., Younathan, M.T., & Dugan, L.R. (1960). A distillation method for the quantitative determination of malonaldehyde in rancid foods. Journal of American Oil Chemists Society, 37, 403-406.
Thippeswamy, L., Venkateshaiah, B.V., Sharanagouda, B., & Patil. (2011). Effect of modified atmospheric packaging on the shelf stability of paneer prepared by adopting hurdle technology. Journal of Food Science and Technology, 48(2), 230-235.
Vandana Bali., Parmjit S., Panesar, & Manab, B. Bera. (2013). Effect of bacteriocin extracted from Enterococcus faecium bs 13 on the shelf-life of paneer and khoya. International Journal of Food and Nutritional Sciences, 2(1), 5-11.
Vishweshwaraiah, L., Anantakrishnan, C.P. (1985). A study on technological aspects of preparing paneer from cow’s milk. Asian Journal of Dairy Research, 4, 171–176.
Downloads
Published
Issue
Section
License
Copyright (c) 2023 Milk Science International - Milchwissenschaft
This work is licensed under a Creative Commons Attribution 4.0 International License.
